Micro-Lot
Gato Grande
Cold Ferment Natural, Panama
A cold-ferment natural Geisha from Panama, grown at 1,910 to 2,000 masl by Yessie Hartman and Jean Paul Langenstein, with notes of mandarin, white peach, jasmine and apricot.
MandarinWhite peachJasmineApricot
Whole bean. Ground options will appear once approved for each coffee.
1
Draft catalogue price. Stock, delivery and VAT are confirmed at checkout.
Coffee passport
Where it comes from
Every detail we can verify about this coffee. Anything still being confirmed is left out rather than guessed.
- Origin
- Panama
- Producer
- Yessie Hartman and Jean Paul Langenstein
- Variety
- Geisha
- Process
- Cold ferment natural
- Altitude
- 1,910 to 2,000 masl
- Roast
- Light to medium
- Brew
- Filter
Taste
What to expect in the cup
Smell the grounds first, then look for mandarin as you sip. As the cup cools, apricot usually becomes easier to notice.
Flavour notes describe impressions, not added ingredients.
Acidity
Bright and lively
The lively, juicy quality on your tongue
Body
Light and tea-like
How full the texture feels in your mouth
Taste family
Floral & delicate · Bright fruit · Experimental
Descriptive guide. Assessed cupping profiles will be shown once approved by the coffee team.
Process & roast
Why it tastes the way it does
01 · Origin
Panama
Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.
02 · Process
Cold ferment natural
How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.
03 · Roast
Light to medium
Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.
04 · Brew
Filter
The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.
How to brew
V60 / Pour-over
Clean and expressive. Lets origin character and aroma come through.
General method guide. A Champion recipe for Gato Grande will appear here once approved.
More brew guides- Dose
- 15 g coffee
- Water / yield
- 250 g water
- Ratio
- 1:16.7
- Temperature
- 92 to 94 °C
- Grind
- Medium-fine, like coarse sand
- Time
- 2:45 to 3:15 total
- 1Rinse the paper filter with hot water and discard the rinse.
- 2Add the coffee, level the bed and start a timer.
- 3Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
- 4Pour slowly in circles to 150 g by 1:00.
- 5Continue to 250 g by about 1:45, then let it draw down.
- 6Swirl once, serve and taste again as the cup cools.
Continue discovering
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Prototype review notes for this coffee (1)
- Recipe ratio: 15g with 255ml is about 1:17, not 1:15