Competition Coffee

Morgan Estate Geisha

Code named "Stratus" by our friends over at Project Origin, this natural processed Geisha from Morgan Estate in Volcan, Panama, used a carbonic maceration technique during the fermentation process (a similar treatment as the "Jasper" we were fortunate enough to introduce into Canada last year).
Our Head Roaster used this coffee to compete at the Brewers Cup competition in Edmonton this year (some information on his 'set' is included in each box.)

100g

*** Pre-release closed ***
* SOLD OUT *

Origins:

Panama, Morgan Estate CM Natural "Stratus" Geisha
Producer: Jamison Savage
Varietal: Gesha
Process: Carbonic Maceration Natural

Roast Profile:

Light Roast

Tasting Notes:

Rose, Lychee, Stone Fruit, Grape, Cotton candy

Brew:

Filter:
We enjoy brewing this coffee with the Flower Dripper 01 with Cafec White Filters. In our lab we use a custom water profile, but Third Wave Water is also great; 93C. Brew at 1:16 coffee to water, at 2:30min.

$69.00

One-time purchase:



Coffee orders are roasted the following Tuesday and shipped out immediately after roasting with next day delivery in GTA (4 day delivery Canada-wide)

Overview

Competition Coffee

Morgan Estate Geisha

Code named "Stratus" by our friends over at Project Origin, this natural processed Geisha from Morgan Estate in Volcan, Panama, used a carbonic maceration technique during the fermentation process (a similar treatment as the "Jasper" we were fortunate enough to introduce into Canada last year).
Our Head Roaster used this coffee to compete at the Brewers Cup competition in Edmonton this year (some information on his 'set' is included in each box.)

100g

*** Pre-release closed ***
* SOLD OUT *

Origins:

Panama, Morgan Estate CM Natural "Stratus" Geisha
Producer: Jamison Savage
Varietal: Gesha
Process: Carbonic Maceration Natural

Roast Profile:

Light Roast

Tasting Notes:

Rose, Lychee, Stone Fruit, Grape, Cotton candy

Brew:

Filter:
We enjoy brewing this coffee with the Flower Dripper 01 with Cafec White Filters. In our lab we use a custom water profile, but Third Wave Water is also great; 93C. Brew at 1:16 coffee to water, at 2:30min.