Mazelab - Santa Maria - Washed Gesha | Panama
Panama — Edwin Santamaría Geisha (Washed)
Tastes Like — 🍊 Citrus • 🌸 White Blossom • 🍑 Nectarine • 🍯 Honey
DETAILS
- Producer: Edwin Santamaría
- Region: Paso Ancho, Panama
- Varietal: Geisha
- Process: Washed
- Altitude: 1946 MASL
- Size: 100g
INTRO
Santamaría comes from Edwin Santamaría in Paso Ancho, Panama. This is a classic washed Geisha grown in one of the regions where the variety feels completely at home.
THE PRODUCER
Edwin Santamaría farms in Paso Ancho, Panama—one of the regions where Geisha feels completely at home. His approach reflects the precision and care expected from this renowned coffee-growing region, producing classic expressions of the variety that showcase both elegance and structure.
With a clean and precise washed process, Edwin's work demonstrates his commitment to clarity and refinement, allowing the inherent qualities of Geisha to shine through without distraction.
THE PROCESS
The Washed process at Edwin Santamaría's farm involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🔧 De-Pulping — Mechanical removal of skin and mucilage
- 💧 Fermentation — Controlled wet fermentation
- 🚿 Washing — Thorough washing in clean water
- ☀️ Drying — Careful drying to preserve clarity
This clean and precise washed process keeps the cup elegant and structured, delivering the clarity and refinement characteristic of classic Panamanian Geisha.
THE CUP
Citrus brightness, white blossom aromatics, soft nectarine, and a honey-like sweetness that feels pure and composed. A classic washed Geisha with elegant structure and clarity. This is the kind of coffee we look for when we want refinement—grown in one of the regions where Geisha feels completely at home.
Flavour Notes
- 🍊 Citrus
- 🌸 White Blossom
- 🍑 Nectarine
- 🍯 Honey
What is the roast recency?
Mazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Panama — Edwin Santamaría Geisha (Washed)
Tastes Like — 🍊 Citrus • 🌸 White Blossom • 🍑 Nectarine • 🍯 Honey
DETAILS
- Producer: Edwin Santamaría
- Region: Paso Ancho, Panama
- Varietal: Geisha
- Process: Washed
- Altitude: 1946 MASL
- Size: 100g
INTRO
Santamaría comes from Edwin Santamaría in Paso Ancho, Panama. This is a classic washed Geisha grown in one of the regions where the variety feels completely at home.
THE PRODUCER
Edwin Santamaría farms in Paso Ancho, Panama—one of the regions where Geisha feels completely at home. His approach reflects the precision and care expected from this renowned coffee-growing region, producing classic expressions of the variety that showcase both elegance and structure.
With a clean and precise washed process, Edwin's work demonstrates his commitment to clarity and refinement, allowing the inherent qualities of Geisha to shine through without distraction.
THE PROCESS
The Washed process at Edwin Santamaría's farm involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🔧 De-Pulping — Mechanical removal of skin and mucilage
- 💧 Fermentation — Controlled wet fermentation
- 🚿 Washing — Thorough washing in clean water
- ☀️ Drying — Careful drying to preserve clarity
This clean and precise washed process keeps the cup elegant and structured, delivering the clarity and refinement characteristic of classic Panamanian Geisha.
THE CUP
Citrus brightness, white blossom aromatics, soft nectarine, and a honey-like sweetness that feels pure and composed. A classic washed Geisha with elegant structure and clarity. This is the kind of coffee we look for when we want refinement—grown in one of the regions where Geisha feels completely at home.
Flavour Notes
- 🍊 Citrus
- 🌸 White Blossom
- 🍑 Nectarine
- 🍯 Honey
What is the roast recency?
Mazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Description
Panama — Edwin Santamaría Geisha (Washed)
Tastes Like — 🍊 Citrus • 🌸 White Blossom • 🍑 Nectarine • 🍯 Honey
DETAILS
- Producer: Edwin Santamaría
- Region: Paso Ancho, Panama
- Varietal: Geisha
- Process: Washed
- Altitude: 1946 MASL
- Size: 100g
INTRO
Santamaría comes from Edwin Santamaría in Paso Ancho, Panama. This is a classic washed Geisha grown in one of the regions where the variety feels completely at home.
THE PRODUCER
Edwin Santamaría farms in Paso Ancho, Panama—one of the regions where Geisha feels completely at home. His approach reflects the precision and care expected from this renowned coffee-growing region, producing classic expressions of the variety that showcase both elegance and structure.
With a clean and precise washed process, Edwin's work demonstrates his commitment to clarity and refinement, allowing the inherent qualities of Geisha to shine through without distraction.
THE PROCESS
The Washed process at Edwin Santamaría's farm involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🔧 De-Pulping — Mechanical removal of skin and mucilage
- 💧 Fermentation — Controlled wet fermentation
- 🚿 Washing — Thorough washing in clean water
- ☀️ Drying — Careful drying to preserve clarity
This clean and precise washed process keeps the cup elegant and structured, delivering the clarity and refinement characteristic of classic Panamanian Geisha.
THE CUP
Citrus brightness, white blossom aromatics, soft nectarine, and a honey-like sweetness that feels pure and composed. A classic washed Geisha with elegant structure and clarity. This is the kind of coffee we look for when we want refinement—grown in one of the regions where Geisha feels completely at home.
Flavour Notes
- 🍊 Citrus
- 🌸 White Blossom
- 🍑 Nectarine
- 🍯 Honey
What is the roast recency?
Mazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
