Panama Geisha Ponderosa F92 coffee bag

Panama Geisha Ponderosa F92

Natural Oxidation

A Panama Geisha from Ponderosa Coffee, produced using natural oxidation, with notes of tropical fruits, pineapple, and caramel.

Tropical fruitsPineappleCaramel
Pack size

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

1

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Coffee Passport

Where this coffee comes from

Origin
Cordillera Arriba, Panama
Region
Cordillera Arriba
Producer
Taylor Eidse and Derek Unruh
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
Cordillera Arriba, Panama
Region
Cordillera Arriba
Producer
Taylor Eidse and Derek Unruh
Variety
Geisha
Process
Natural oxidation
Altitude
1,400 masl
Roast
Light plus
Brew
Filter

The story

F92 Ponderosa Geisha Natural Oxidation is a Signature coffee produced by Taylor Eidse and Derek Unruh under the Ponderosa Coffee brand.

Grown in Cordillera Arriba, Panama, this Geisha is naturally processed with oxidation.

Its listed tasting notes centre on tropical fruits and pineapple, accompanied by caramel.

The farm and producer

Produced by Taylor Eidse and Derek Unruh under the Ponderosa Coffee brand in Cordillera Arriba, Panama.

It is grown at 1,400 masl.

Process

Natural Oxidation

The coffee

A Geisha coffee from Cordillera Arriba, Panama, identified as F92 Ponderosa Geisha Natural Oxidation.

It is classified as Signature, with tasting notes of tropical fruits, pineapple, and caramel.

All coffee details
Country of origin
Panama
Region
Cordillera Arriba
Producers
Taylor Eidse and Derek Unruh
Brand
Ponderosa Coffee
Variety
Geisha
Process
Natural Oxidation
Elevation
1,400 masl
Category
Signature
Roast
Light plus
Net quantity
150 g

What to expect in the cup

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

Flavour notes describe impressions, not added ingredients.

Acidity

Bright and lively

The lively, juicy quality on your tongue

Body

Medium, silky

How full the texture feels in your mouth

Taste family

Experimental · Bright fruit

Descriptive guide.

Why it tastes the way it does

01 · Origin

Cordillera Arriba, Panama

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

02 · Process

Natural oxidation

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 oxidation

Natural
The whole cherry dries around the seed. Often fruit-forward and sweet.
Oxidation
The cherries are rested so the fruit oxidises before drying. Often deep, sweet and fruity.

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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