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BC-006
Release Date ·
July 8, 2026
Panama Jurutungo

BC-006

Panama Jurutungo

Geisha
/
Honey
/
1,900 MASL
What We Taste
Blackberry
Raspberry
Kiwi

A honey-processed Geisha grown at 1,900 masl in Chiriquí, Panama — vivid berry character from first sip to last.

 

Tasting Profile

  • First Sip: Bold blackberry and raspberry hit fast and juicy
  • Mid Cup: Kiwi brightens the body with a tangy, tropical edge
  • Finish: Berry sweetness fades slow, with a clean honeyed note
Acquisition Type
One Time
Subscription Group
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01 Story
02 Specs
03 Tasting
04 Brewing
Origin / Story
01

Farmed by sisters, since 1960.

Panama Jurutungo comes from Finca Jurutungo, farmed by sisters Damaris and Dafsne Gallardo in the Jurutungo region of Chiriquí — land their family has worked since 1960. The farm sits on the same mountain as their brother's better-known Finca Nuguo, near the edge of La Amistad International Park.

Cool nights, high wind, and volcanic soil make it a difficult place to grow coffee. That difficulty is exactly what gives this lot its depth.

Process / Specs
02

The Numbers, Plainly

We publish every variable. If something changes batch to batch, you'll see it here.

01
Variety
Geisha
02
Process
Honey
03
Elevation
1,900 MASL
04
Harvest
Fall 2025
05
Drying
Geisha
06
Roast Level
Light
Tasting / Cup
03

Sip To Finish

Every coffee evolves as it cools down to room temp. We study each coffee from first sip to last drop and record what we experience.

First Sip

Bold blackberry and raspberry hit fast and juicy

Mid Cup

Kiwi brightens the body with a tangy, tropical edge

Finish

Berry sweetness fades slow, with a clean honeyed note

Brew Guides
04

How We Brew It

Pour Over
Aeropress
Espresso
Recipe
Pour Over
Dose

20 g

Yield

300 g

Ratio

1:15

Grind

Medium

Temp

95C

Time

3:15

Steps
0:00
Steps
Bloom with 60g water
0:45
Steps
Pour to 200g
1:45
Steps
Pour to 300g
3:15
Steps
End brew
Recipe
Aeropress
Dose

13 g

Yield

180 g

Ratio

1:14

Grind

Medium/Coarse

Temp

90C

Time

2:30

Steps
0:00
Steps
Bloom with 30g water and stir 5x, wait 30 seconds
0:30
Steps
Pour up to 180g, stir 5x
1:00
Steps
Place plunger on and wait for 1 minute
2:00
Steps
Gently plunge for 30 seconds, for a total time of 2:30
Recipe
Espresso
Dose

18 g

Yield

36 g

Ratio

1:2

Grind

Fine

Temp

95C

Time

28 seconds

Steps
0:00
Steps
Prep 18g of coffee in your portafilter and prepare your puck
0:00
Steps
Start pre-infusion for 6 seconds
0:00
Steps
Brew at 9 bars of pressure
0:28
Steps
Stop brew