Panama: Lérida Coffee Estate Lot 9, Geisha, Natural

Panama: Lérida Coffee Estate Lot 9, Geisha, Natural

50g
$40.50
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Panama: Lérida Coffee Estate Lot 9, Geisha, Natural
  • Panama: Lérida Coffee Estate Lot 9, Geisha, Natural
Panama: Lérida Coffee Estate Lot 9, Geisha, Natural

Panama: Lérida Coffee Estate Lot 9, Geisha, Natural

Orange, Sweet Lemon Oil, Floral
// Bright & Lively
Producer Maria Antonela Amoruso
Farm Lérida Coffee Estate,Boquete, Alto Quiel, Panama
Method Traditional Natural
Varietal Geisha
R.Profile Best for Filter
$40.50
Next Roast: Novmeber 9, 2026
Size50g
About Producer & Farm

About the Producer

María Antonella Amoruso was born and raised in Boquete and has led Finca Lérida since 2008. Under her care, Lérida has become a regular at the Best of Panama competition. In 2026, the estate's competition lot won 1st place in the Natural Geisha category with 95.63 points.

About the Farm

Founded in 1924 by Norwegian engineer Tollef Bache Mönniche and his wife, Finca Lérida is one of Panama's oldest coffee estates and one of the first to export Panamanian coffee. It sits in Alto Quiel, Boquete, high in Chiriquí province. This lot comes from Plot #9 at 1,800 m.
Processing Method

Traditional Natural

Ripe cherries are floated to remove underripe and damaged fruit. The whole cherries then go straight onto African raised beds to dry in the sun, with no extra fermentation step. Drying with the fruit still on the bean gives a sweet, juicy cup with bright citrus, chocolate and caramel.
Brew Guide

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:15 — 15g coffee, 225g water
•Water Temp: 92C
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular
•0:35 — Pour to 120g, center
•1:05 — Pour to 180g, center
•1:35 — Pour to 2250g, circular

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 3 — can be aged and remain unopened til Day 24

After opening:
Enjoy within 30 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.
Never Too Much Coffee