07/09/2025
Lately, my go-to coffee has been something really special: a natural process Geisha micro-lot from Finca Lérida Estate in Panama.
Finca Lérida is a historic farm in the Boquete region, cultivating Geisha at around 1,600 meters on steep, lush slopes. They’ve been growing coffee since the 1920s, and their commitment to quality really comes through in this lot.
What makes this coffee unique is the natural processing—which you don’t see too often with Panama Geishas. The result? A cup that checks every box: it’s clean, complex, fruit-forward, and surprisingly full-bodied. Compared to a washed Geisha, this one brings more texture and sweetness, but still holds onto the elegance and nuance you expect from the variety.
I roasted it a touch lighter than my usual production roasts, with the intention of preserving clarity and not pushing the sugars too far. My goal was to showcase what a natural process can do, while still respecting the delicate structure and floral nature of a Panamanian Geisha.
For brewing, I keep it simple and precise—V60 pour-over is my method of choice.
I always pre-rinse the filter to avoid any papery notes.
I grind the coffee slightly finer than my standard V60 setting, to really draw out the fruit and sweetness from the natural processing.
Water temp is set to 195°F, just a little cooler, to keep those floral top notes and subtle acidity intact.
The cup offers beautiful jasmine and hibiscus aromatics, and the flavor opens up with ripe tropical fruit—papaya, peach, sugarcane—and a hint of stone fruit. The acidity is juicy, and the body is lush and silky. It’s the kind of coffee that makes you pause, smile, and come back for another sip.
- Max☕
Amstrdm Coffee House Piano Lounge
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