RARE - Panama Geisha Ponderosa Coffee Estate 150g
The Ponderosa farm is located between 1.300 and 1.700 meters on the slopes of Volcan Baru, facing the Pacific ocean. Set in the middle of the mountains and a native rain forest, that covers about 40% of the property, the Finca has a great variety of flora and fauna. The ever-changing climate where the rain, sun, and changing temperature create a perfect balance, provides the base for an excellent cup.
5 years ago Mr. Gilberto Cardoze acquired the Finca Ponderosa originally as a cattle farm, but being so close to the Cordillera and on the slopes of El Volcan, he soon noticed, that he was the owner of some prime coffee growing country. As a successful entrepreneur coffee has long been Gilberto’s passion and with the new land and the support of his quality manager Ratibor Hartmann who brings with him life long experience in coffee farming and processing, he made this dream of him come true.
It is only the second year of real production outcome at Ponderosa but already the stakes have been set high, based on an amazing cup profile that the environment of the finca and the people working its coffee are creating.
The processing facilities at Ponderosa are all new and state of the art. Besides African raised beds and mechanical driers there were also some stainless-steel tanks installed for adding fermentation (aerobic and anaerobic) to the processing, creating a wide pallet of amazing flavours in the coffees.
For Coffee lovers at home, we recommend the following recipe on
V60 : 20g coffee to 300g of water.
0:00 - 00:45 - 50g Pre-Infusion
00:45 - 1:15 - 60% (180g)
1:15 - 1:45 - 100% (300g)
Try to hit the TBT (Total Brew Time) between 3:00 - 3:20 . Adjust only grind size and water temperature.
For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.