El Burro Geisha Washed
El Burro Geisha Washed
Boquete, Panama
Jasmine, Citrus, Stone fruit, Clean
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Details
Details
Origin: Boquete, Panama
Farm: El Burro Estates
Producer: Wilford Lamastus
Altitude: 1600m
Process: Natural
Variety: Geisha
Harvest: 2025
Roasted for: Espresso or Filter
Processing Level: 1/5
Brewing Recommendations
Brewing Recommendations
General Information:
Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)
Rest time: 7–14 days post-roast
Filter Recipe
Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.
Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)
Dose: 16 g coffee → 260 g water
Water temp: 92–94 °C
Pours: 3 (bloom + 2 equal pours)
Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.
Total brew time: ~2:45
Espresso Recipe
Water: ≈120 ppm TDS
Rest time: 20+ days post-roast
Brew recipe
Grind setting: Espresso-fine (dial for 1:2.5 ratio in 25–30 sec)
Dose: 18 g in → 42 g out
Water temp: 95 °C
Brew time: 25–30 sec
Shipping and Delivery
Shipping and Delivery
Processing time:
All orders submitted before midnight on Sunday are processed the following week. While we do our best to accomodate later orders, we can't guarantee them shipped that week. At the latest will be the following week. We do our best to ship all orders by Wednesday.
Domestic:
Within Switzerland Shipping with Swiss Post, free over 50CHF. Usually takes 1-2 days.
International:
We offer Swiss Post Postpac Priority (with tracking), Fedex, and DHL. Rates depend drastically on size of package, and destination. Customs fees may be due, and must be paid for by the receiver. Usual transit times:
Postpac Priority: 7-15 Working Days
Fedex and DHL: 2-7 Working Days
We first connected with Wilford during a cupping session at Lamastus Estates - his meticulous approach to his shade dried naturals stood out immediately. The farm sits amid misty terraces in Boquete, where the Geisha plants thrive under a canopy of native shade trees, drawing complexity from the microclimate at 1600m at El Burro.
Cherries are hand‑picked at peak ripeness, depulped, and then dried slowly on raised beds to preserve clarity. This gentle dehydration allows the fruit‑forward sweetness to deepen without overwhelming the varietal’s expression.
In the cup, expect a lush mouthfeel - think juicy stonefruit and tea, wrapped in delicate floral notes that cascade cleanly across the palate. A whisper of jasmine underpins the sweetness, and a polished acidity ties it all into a smooth, long finish.
This coffee is a classic Panama Geisha Washed - ideal for both filter and espresso, this lot embodies what we look for at Rose: a coffee with clarity, sweetness, and expressive terroir. Wilford’s attention to detail shines through every sip - natural process done with restraint, letting the mountain and varietal talk. It’s soft and clean, yet unmistakably Geisha.
