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+90 Al `souh Palace Coffee

قهوة قصر الصوح 90+

+90 Al `souh Palace Coffee

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%


100 SAR

Sku
PRM-SOU-100G
Weight 0.25 KG
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product description

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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