90+ Al Souh Palace Coffee
A Panama Geisha Natural from Chevas Estate, Boquete (1750 masl), produced by José Luis Chevas. Light-roasted for a softly perfumed cup with oolong tea, pear, and stone fruit.
Details:
Country: Panama
Farm: Chivas Estate
Region: Boquete
Variety: Geisha
Process: Natural
Notes: Oolong tea, pear, stone fruit
Roasting: Light
The Story:
Chevas is a family estate rooted in Boquete since the 1970s, later shifting focus to coffee and building a reputation across three distinct microclimates around the region. Today, José Luis Chevas (third generation) oversees the farm and develops quality protocols alongside his longtime friend and barista champion Adrian Villarreal, bridging farming and brewing perspectives to refine sensory outcomes. For this Natural Geisha, the cherries are first rested in open tanks for 12 hours to kickstart fermentation, then dried on raised beds for 7 days before finishing in climate-controlled dark rooms—an approach designed to keep the profile elegant and “softly perfumed,” expressing notes like oolong tea and stone fruit with clarity under a light roast.
Suggested recipe:
Filter
Coffee Dose In: 20gr
Water: 310ml
Blooming: 30gr x 30”
Time: 2:35”
Temp: 92 C
Steps: after blooming, 3 pours 93ml, total 310ml
Extraction Yield: 19%
90+ Al Souh Palace Coffee
A Panama Geisha Natural from Chevas Estate, Boquete (1750 masl), produced by José Luis Chevas. Light-roasted for a softly perfumed cup with oolong tea, pear, and stone fruit.
Details:
Country: Panama
Farm: Chivas Estate
Region: Boquete
Variety: Geisha
Process: Natural
Notes: Oolong tea, pear, stone fruit
Roasting: Light
The Story:
Chevas is a family estate rooted in Boquete since the 1970s, later shifting focus to coffee and building a reputation across three distinct microclimates around the region. Today, José Luis Chevas (third generation) oversees the farm and develops quality protocols alongside his longtime friend and barista champion Adrian Villarreal, bridging farming and brewing perspectives to refine sensory outcomes. For this Natural Geisha, the cherries are first rested in open tanks for 12 hours to kickstart fermentation, then dried on raised beds for 7 days before finishing in climate-controlled dark rooms—an approach designed to keep the profile elegant and “softly perfumed,” expressing notes like oolong tea and stone fruit with clarity under a light roast.
Suggested recipe:
Filter
Coffee Dose In: 20gr
Water: 310ml
Blooming: 30gr x 30”
Time: 2:35”
Temp: 92 C
Steps: after blooming, 3 pours 93ml, total 310ml
Extraction Yield: 19%
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