Panama Geisha Lamastus F81 coffee bag

Panama Geisha Lamastus F81

Natural Anaerobic

A naturally processed, anaerobically fermented Panama Geisha from Wilford Lamastus, with notes of florals, peach, and oranges.

FloralPeachOranges
Pack size

VAT incl. All prices include 5% VAT. Whole bean.

1

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Coffee Passport

Where this coffee comes from

Origin
Boquete, Panama
Region
Los Naranjos, Boquete, Chiriquí
Producer
Wilford Lamastus
Variety
Geisha
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Coffee Passport

Where it comes from

From the farm and the people who grew it to how it was processed and roasted.

Origin
Boquete, Panama
Region
Los Naranjos, Boquete, Chiriquí
Producer
Wilford Lamastus
Variety
Geisha
Process
Natural anaerobic
Altitude
1,785–1,835 masl
Roast
Light plus
Brew
Filter

The story

F81 Lamastus ASD RF2D TORRE 170426 is a Signature Geisha coffee from Lamastus Family Estate in Panama, produced by Wilford Lamastus.

It is grown in Alto Quiel Region, Los Naranjos, Boquete District, Chiriquí, and processed using natural anaerobic fermentation.

Its listed tasting notes combine floral aromatics with peach and orange, giving this selection a floral, stone-fruit, and citrus focus.

The farm and producer

Produced by Wilford Lamastus under the Lamastus Family Estate brand.

The growing region is Alto Quiel Region, Los Naranjos, Boquete District, Chiriquí, Panama, at 1,785–1,835 masl.

Process

Natural Anaerobic Fermentation

The coffee

A Panama Geisha identified as F81 Lamastus ASD RF2D TORRE 170426 and classified as Signature.

Its cup descriptors are floral, peach, and oranges.

All coffee details
Country of origin
Panama
Region
Alto Quiel Region, Los Naranjos, Boquete District, Chiriquí
Producer
Wilford Lamastus
Brand
Lamastus Family Estate
Variety
Geisha
Process
Natural Anaerobic Fermentation
Elevation
1,785–1,835 masl
Category
Signature
Roast
Light plus
Net quantity
150 g

What to expect in the cup

Smell the grounds first, then look for floral as you sip. As the cup cools, oranges usually becomes easier to notice.

Flavour notes describe impressions, not added ingredients.

Acidity

Bright and lively

The lively, juicy quality on your tongue

Body

Light and tea-like

How full the texture feels in your mouth

Taste family

Floral & delicate · Bright fruit

Descriptive guide.

Why it tastes the way it does

01 · Origin

Boquete, Panama

Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.

02 · Process

Natural anaerobic

How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.

03 · Roast

Light plus

Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.

04 · Brew

Filter

The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.

How to brew

V60 / Pour-over

Clean and expressive. Lets origin character and aroma come through.

General method guide.

Other ways to brew it

About the process: Natural anaerobic

Natural
The whole cherry dries around the seed. Often fruit-forward and sweet.
Anaerobic
The cherries ferment in sealed tanks without oxygen before drying. Often intense, with layered fruit.

Different processes, not a hierarchy.

Dose
15 g coffee
Water / yield
250 g water
Ratio
1:16.7
Temperature
92 to 94 °C
Grind
Medium-fine, like coarse sand
Time
2:45 to 3:15 total
  1. 1 Rinse the paper filter with hot water and discard the rinse.
  2. 2 Add the coffee, level the bed and start a timer.
  3. 3 Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
  4. 4 Pour slowly in circles to 150 g by 1:00.
  5. 5 Continue to 250 g by about 1:45, then let it draw down.
  6. 6 Swirl once, serve and taste again as the cup cools.

Other ways to brew it

General method guides for home brewing.

Espresso

Concentrated and textured. The base for milk drinks too.

Dose
18 g coffee
Water / yield
36 to 40 g out
Ratio
1:2 to 1:2.2
Temperature
92 to 94 °C
Grind
Fine; adjust to hit the time
Time
27 to 32 seconds
  1. 1 Purge the group head and dry the basket.
  2. 2 Dose 18 g, distribute evenly and tamp level.
  3. 3 Start the shot straight away and aim for 36 to 40 g in the cup.
  4. 4 Taste, then adjust grind one step at a time.
  5. 5 For milk drinks, steam milk to 55 to 65 °C with a silky texture.

Troubleshooting

  • Fast and sour: grind finer.
  • Slow and harsh: grind coarser.
  • Let freshly roasted beans rest a few days before dialling in.

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