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sd-003 - lost origin lerida, geisha lot 098_150 depulped, panama coffee from special guests

panama coffee

SD-003 - Lost Origin Lerida, Geisha Lot 098_150 Depulped

by special guests · london, uk

you'll taste blackcurrant before stone fruit. this is sd-003 - lost origin lerida, geisha lot 098_150 depulped, a panama from special guests.

blackcurrantstone fruitmilk chocolatedark chocolate
£18.15buy from special guests

the bean

origin
panama
status
in stock
sd-003 is a geisha lot from finca lerida in panama, processed via depulping, which removes the fruit skin before drying and tends to produce cleaner, more defined cup character than natural processing. the coffee is sourced by special guests under their lost origin series, with this specific lot identified as 098_150. in the cup it carries blackcurrant and stone fruit alongside milk chocolate and dark chocolate, giving it a range that moves between bright and fruit-forward and quietly rich. for best results, brew it as a pour-over or filter to let the fruit clarity come through, keeping water temperature around 93-96°c and a medium-fine grind.

common questions

What does SD-003 - Lost Origin Lerida, Geisha Lot 098_150 Depulped taste like?

this coffee carries blackcurrant and stone fruit alongside milk chocolate and dark chocolate, balancing fruit brightness with a softer, cocoa-tinged base. the geisha variety and depulped processing help keep those flavors distinct and clean in the cup.

How is SD-003 - Lost Origin Lerida, Geisha Lot 098_150 Depulped grown and processed?

it is a geisha variety grown at finca lerida in panama and processed using a depulped method, where the outer fruit skin is removed before the coffee is dried. this approach generally preserves clarity and keeps the cup cleaner than a full natural process.

How should I brew SD-003 - Lost Origin Lerida, Geisha Lot 098_150 Depulped?

a filter or pour-over brew method suits this coffee well, as it allows the blackcurrant, stone fruit, and chocolate notes to express themselves without being muted. use water around 93-96°c and a medium-fine grind to keep extraction balanced.

about special guests

you'll notice the room before the coffee: two metal counters, clean and deliberate, one pulling espresso and one devoted entirely to pour-over. paul ross, who won the uk barista championship in 2019 and spent years at origin, kiss the hippo and watchhouse, opened this aybrook street spot in 2022 with a filter menu that runs about twelve single origins at any time. rare panama geshas, experimental lots, coffees pulled from freezer archive for a second run. it's a serious place that doesn't feel serious. ross knows exactly what he's doing here.

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london, uk

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