Hydrangea - Gesha - "Last Samurai" Koji Natural - TNT Lab, Finca Santamaria
Panama — Edwin Santamaria TNT Lab Finca Santamaria Gesha ("Last Samurai" Koji Natural)
Tastes Like — 🌸 Magnolia • 🍊 Blood Orange • 🫐 Blueberry
DETAILS
- Producer: Edwin Santamaria
- Farm: Finca Santamaria, TNT Lab
- Region: Paso Ancho, Tierras Altas, Panama
- Varietal: Gesha
- Process: Koji Ferment Natural
- Altitude: 1850 MASL
- Size: 114g (4oz)
INTRO
The "Last Samurai" is an extraordinary Koji-fermented natural Gesha from TNT Lab at Finca Santamaria. This innovative processing method uses Koji (Aspergillus oryzae) — the same fungus used in sake, miso, and soy sauce production — to create complex, umami-rich flavour development during fermentation.
THE PRODUCER
Edwin Santamaria operates TNT Lab at Finca Santamaria in Panama's prestigious Tierras Altas region. TNT Lab has become renowned for pushing the boundaries of coffee processing, experimenting with novel fermentation techniques to create unique and memorable cup profiles.
THE PROCESS
The "Last Samurai" Koji Natural process involves:
- 🍒 Selective Harvest — Only the ripest Gesha cherries are selected
- 🧫 Koji Inoculation — Cherries are inoculated with Aspergillus oryzae spores
- 🌡️ Controlled Fermentation — Temperature and humidity carefully monitored during Koji growth
- ☀️ Natural Drying — Whole cherry drying to develop fruit-forward characteristics
The Koji fermentation creates enzymatic activity that breaks down proteins and starches, developing complex flavour compounds and enhancing the coffee's natural sweetness.
THE CUP
An extraordinary cup with delicate magnolia florals, vibrant blood orange citrus, and rich blueberry fruit. The Koji fermentation adds depth and complexity while maintaining the elegant Gesha character.
Flavour Notes
- 🌸 Magnolia
- 🍊 Blood Orange
- 🫐 Blueberry
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks.
Panama — Edwin Santamaria TNT Lab Finca Santamaria Gesha ("Last Samurai" Koji Natural)
Tastes Like — 🌸 Magnolia • 🍊 Blood Orange • 🫐 Blueberry
DETAILS
- Producer: Edwin Santamaria
- Farm: Finca Santamaria, TNT Lab
- Region: Paso Ancho, Tierras Altas, Panama
- Varietal: Gesha
- Process: Koji Ferment Natural
- Altitude: 1850 MASL
- Size: 114g (4oz)
INTRO
The "Last Samurai" is an extraordinary Koji-fermented natural Gesha from TNT Lab at Finca Santamaria. This innovative processing method uses Koji (Aspergillus oryzae) — the same fungus used in sake, miso, and soy sauce production — to create complex, umami-rich flavour development during fermentation.
THE PRODUCER
Edwin Santamaria operates TNT Lab at Finca Santamaria in Panama's prestigious Tierras Altas region. TNT Lab has become renowned for pushing the boundaries of coffee processing, experimenting with novel fermentation techniques to create unique and memorable cup profiles.
THE PROCESS
The "Last Samurai" Koji Natural process involves:
- 🍒 Selective Harvest — Only the ripest Gesha cherries are selected
- 🧫 Koji Inoculation — Cherries are inoculated with Aspergillus oryzae spores
- 🌡️ Controlled Fermentation — Temperature and humidity carefully monitored during Koji growth
- ☀️ Natural Drying — Whole cherry drying to develop fruit-forward characteristics
The Koji fermentation creates enzymatic activity that breaks down proteins and starches, developing complex flavour compounds and enhancing the coffee's natural sweetness.
THE CUP
An extraordinary cup with delicate magnolia florals, vibrant blood orange citrus, and rich blueberry fruit. The Koji fermentation adds depth and complexity while maintaining the elegant Gesha character.
Flavour Notes
- 🌸 Magnolia
- 🍊 Blood Orange
- 🫐 Blueberry
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks.
Description
Panama — Edwin Santamaria TNT Lab Finca Santamaria Gesha ("Last Samurai" Koji Natural)
Tastes Like — 🌸 Magnolia • 🍊 Blood Orange • 🫐 Blueberry
DETAILS
- Producer: Edwin Santamaria
- Farm: Finca Santamaria, TNT Lab
- Region: Paso Ancho, Tierras Altas, Panama
- Varietal: Gesha
- Process: Koji Ferment Natural
- Altitude: 1850 MASL
- Size: 114g (4oz)
INTRO
The "Last Samurai" is an extraordinary Koji-fermented natural Gesha from TNT Lab at Finca Santamaria. This innovative processing method uses Koji (Aspergillus oryzae) — the same fungus used in sake, miso, and soy sauce production — to create complex, umami-rich flavour development during fermentation.
THE PRODUCER
Edwin Santamaria operates TNT Lab at Finca Santamaria in Panama's prestigious Tierras Altas region. TNT Lab has become renowned for pushing the boundaries of coffee processing, experimenting with novel fermentation techniques to create unique and memorable cup profiles.
THE PROCESS
The "Last Samurai" Koji Natural process involves:
- 🍒 Selective Harvest — Only the ripest Gesha cherries are selected
- 🧫 Koji Inoculation — Cherries are inoculated with Aspergillus oryzae spores
- 🌡️ Controlled Fermentation — Temperature and humidity carefully monitored during Koji growth
- ☀️ Natural Drying — Whole cherry drying to develop fruit-forward characteristics
The Koji fermentation creates enzymatic activity that breaks down proteins and starches, developing complex flavour compounds and enhancing the coffee's natural sweetness.
THE CUP
An extraordinary cup with delicate magnolia florals, vibrant blood orange citrus, and rich blueberry fruit. The Koji fermentation adds depth and complexity while maintaining the elegant Gesha character.
Flavour Notes
- 🌸 Magnolia
- 🍊 Blood Orange
- 🫐 Blueberry
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks.
