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Panama Finca Lerida Geisha Boquete

SKU PANGEISHA2

Panama Finca Lerida Geisha
Starting at $32.50 / lb
As low as $30.00 / lb
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raw green bean Green coffee is raw Roast prior to consumption

Finca Lerida is a 900-acre estate in the famous Boquette region, which is right underneath the lush Volcan Buru––the land of milk and honey where over 550 species of birds make their homes, and it’s become a 35,000-acre national park. The climate hardly changes––cool temperatures and rainfall are typical, while dry days are infrequent. What’s the result? A lush tropical climate where coffee and other fruits can thrive. Finca Lerida is owned and managed by Sonia Amoruso and her family, who purchased the property in 2009. The estate and farm itself date back over 100 years. With a variety of amenities for people to enjoy on-site, these beans are processed by 90 comfortable employees who enjoy the job benefits of housing and schools.

Cupping Notes: Lush and complex with notes of peach, cherry, lime and hibiscus with a full, juicy body.

Try before you stock up with a 1/2lb sample!!

Coffee Bean Matrix Attributes

  • CategoryConventional
  • CountryPanama
  • Local RegionBoquete
  • ProcessWashed
  • VarietyGeisha
  • Altitude (meters)1,600 - 2,000 masl
  • HarvestDecember - April
  • Organic CertificationNo
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
  • Brightness:4
  • Body:7
  • Aroma:5
  • Complexity:6
  • Balance:5
  • Sweetness:6
  • Fruity:heavy bean
  • Flowery:heavy bean
  • Winey:medium bean

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Customer Reviews

Average Rating


by on July 19, 2022

This bean reminded me of the two aspects to having a good cup of brew. First, the bean must be roasted right. Secondly, the bean must be ground and brewed right. ** According to all the numbers and metrics the roast went rather well. I had very high hopes for how it would cup. I waited about 2.5 days before it was sampled, but was chomping at the bit. Like an excited schoolboy, I seemingly forgot everything that had been learned about good brewing practices. The beans were ruthlessly OVERextracted in the brewing process, which resulted with an excessively floral cup, and little else. I was disappointed. But, it had been apparent during the brew process the flow rate was very low, and ran long. I felt the beans had been short-changed. ** Summary: by cup 3, I had nailed down the brewing process for the bean, and the difference was very large. The third cup still had floral, but it was at a pronounced but balanced level, and the other flavors (namely Lime and Cherry) came forward. This bean seems to require more thought about the brewing process to shine. But, once mastered, the bean shows its value. As the coffee cools, even more of the lemon and cherry flavor is apparent. ** Roast statistics: The roaster used was a Gene Cafe CBR101, 2016 model. The roast size was 227 grams/8 ounces. Moisture loss was 12.3 percent. Roast development was at 24 percent. ** Cupping notes (third cup): Clear and well defined floral along with a lingering lime and cherry aftertaste. There is a bit of tea in the finish. Mouthfeel is quite full, but the body is moderate. Flavor-wise, there is a lot going on in the cup. I found myself moving from flavor to flavor, but the whole was quite balanced and harmonious. ** Roast Profile on Gene Cafe CBR101: *Preheat the COLD Empty drum at 402 F for 5 minutes. Rapidly pull the drum and fill it with 227 Grams of beans, insert the drum, start the roast, start the kitchen timer. *Let the beans dehydrate for 5 minutes at 402. *After 5 minutes, raise the temperature to 473 F until the first pops of first crack is heard PLUS 45 seconds. *Once 45 seconds has elapsed after the first pops of first crack, lower the temperature to 437 F until the end of the roast. *At end of roast, drop the beans and externally force cool. Roast event log: 00:00 Start Roast 05:00 raise temp from 402 to 473 06:00 Beans at full yellow 09:30 First pop of first crack is heard, plenty of chaff. 10:15 Lower temperature to 437 from the previous 473 12:15 Beans pulled and force cooled. Conclusion: A truly great bean, but don't forget to bring your brewing "A" game to the table as well. Otherwise, you may judge this bean too harshly. It likes a bit lighter extraction than I expected. Pay attention to your flow rates; this will keep you on track in the brewing process.

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by on June 16, 2022

I enjoyed it but it wasn’t fireworks for me. I couldn’t get much nuance or dimension from it. Tried varying roast profiles and roasts but never the magic I was hoping for. It’s good coffee. But for the money I’d look at Jamaican Blue Mountain or a nice Kona and be happier.

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by on June 8, 2022

It's OK really is where I land with this. I wanted to love it. I roasted 4 different batches on the Gene Cafe. A couple around 12.5% weight loss, one around 14.5% and then a hail-mary 9.5%. None of them impressed to the point of wanting more. I could not pick out cherry at any point, no matter the brew method, no matter the rest time. Lime was apparent, but just wasn't what I was hoping for. It's quite floral and herbal, and overall a pleasant coffee, but feel pretty short of my expectations.

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by on May 22, 2022

WOW! Got this for my birthday and I roasted it to a Geisha profile that CBC was kind enough to provide for me. Talk about great service…they actually did a couple of roasts on their HotTop and sent me the profile. I adapted it to my machine and tastes and then bought 3 more pounds. It doesn’t get any better than this.

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by on May 10, 2022

I liked it I am ordering a second pound of this and a pound of the “regular” panama beans to compare the two. I have tried various geisha beans usually not from panama so they were more average priced. This is one of the better geish beans i have had so far.

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by on April 16, 2022

With a light roast, the cherry and flowery notes comes through immediately. It is bright, but not overly so. A very, very well balanced coffee. Cannot wait to take the next pound halfway into second crack Seriously good

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by on April 14, 2022

Bought 2 lbs. this is the best coffee bean so far.

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by on March 30, 2022

You must try this. I love it.

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