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This set traces the still precision of the washed process, where clarity is not absence but intention. Sourced from Panama’s Finca Deborah, Finca Santa Teresa, and Bambito Estate, each coffee reflects a producer deeply committed to this method. Zorro, grown in shaded terroir at Santa Teresa, carries the heritage of a traditional Gesha stronghold. Terroir, crafted by Jamison Savage at Finca Deborah, is clean and resonant, shaped by a producer celebrated for innovation. From Bambito Estate, a fifth-generation farm, comes Bambito, an award-winning washed Gesha with limited production. Together, these coffees capture origin with elegance and intent.
POUR OVER TECHNIQUE TIPS:
For brewing, we recommend using Sibarist Fast filters to showcase these coffees at their best. The filters reduce retention, speed up brew times, and allow for finer grind settings that increase extraction without sacrificing clarity. While a traditional V60 filter can still deliver excellent results, our recipes for this set are designed with Sibarist filters, resulting in much finer grind sizes and faster brews. On a Mahlkonig EK43 with drip burrs, most V60 brews fall between 5.5 and 8.5, but with Sibarist filters, these coffees shine between 3 and 3.5, a setting that best reveals their delicate and complex flavors.
Dose: 21g
Ratio: 1:16
Filter: Sibarist Fast
Grind: Much Finer than Neutral
Brew Time: 2:40
TDS: 1.41%
Extraction: 19.8%
Sensory Description:
A well-dialed cup of Zorro is exceptionally bright, presenting as clean and crisp, with notes of candied green apple and strawberry lemonade. Both of these tasting notes capture the combination of permeating sweetness made lively and complex by malic and citric acidity. You can also expect some uniquely tart and sweet florals similar to hibiscus and rosehips. The body is round and juicy, adding a layer of texture to these notes that results in a structured cup that still exhibits classic washed gesha delicacy.
Dose: 21g
Ratio: 1:16
Filter: Sibarist Fast
Grind: Much Finer than Neutral (Same as Zorro)
Brew Time: 2:40
TDS: 1.41%
Extraction: 19.8%
Sensory Description:
The best cups of Terroir are rich with florals, like a sweet bouquet of orange blossom, jasmine, and honeysuckle. The coffee presents with a lovely brightness that is more delicate than that of Zorro. Where Zorro is similar to green apple and lemonade, Terroir expresses more delicate fruits like white peaches and white plums. The peach lingers pleasantly on the aftertaste, detectable for several seconds after each sip. The overall impression of this coffee is one of softness, elegance, and clarity.
Dose: 21g
Ratio: 1:16
Filter: Sibarist Fast
Grind: Much Finer than Neutral (Slightly Finer than Zorro & Terroir)
Brew Time: 2:30
TDS: 1.45%
Extraction: 20.4%
Sensory Description:
The Bambito Gesha prominently features florals – lilac and rose come across on both the aroma and flavor. This florality is similar to Terroir, but the cup also boasts citric brightness, more closely aligned with Zorro. The result is a lively lemon-drop-esque combination of sweetness and tartness, while full of classic washed gesha florality. You can expect a smooth and silky body, similar in texture to a cup of Earl Grey with a splash of cream.
Well-dialed cups of Aril highlight the unique fermentation and processing combination of this Panamanian gesha. With an extended Carbonic Maceration combined with a washed finish, you’ll find this coffee to be exceptionally bright and lively compared to more delicate expressions of gesha. The result is a flavor profile of ripe tropical fruit like pineapple and mango, with some strawberry-like sweetness. You should expect a crisp, clear expression of fruit flavor rather than a syrupy or heavy-bodied one. The brightness and clarity in the cup also allows the floral and slightly citric notes to shine all the way through to the aftertaste.
Los Bellotos Bernardina are defined by their rich sweetness and creamy texture. There’s also a unique and pleasant contrast between the upfront flavor profile and the finish. At the front, you’ll notice more fruit-forward notes of concord grape, kiwi, and green apple – sweetness and malic acidity pairing well together. Towards the end and into the aftertaste, the flavors transition to more caramel, cola, and hazelnut-like notes.
