Panama - Cuatro Caminos H2 Geisha Natural
Panama - Cuatro Caminos H2 Geisha Natural
Panama - Cuatro Caminos H2 Geisha Natural
Panama - Cuatro Caminos H2 Geisha Natural

Panama - Cuatro Caminos H2 Geisha Natural

125.00 Sale Save

tangerine, jasmine, white peach, papaya

Weight 100 Grams
Roast Profile Filter | Espresso
Grind Option Whole Beans

Producer: Andres Lopez
Farm: Horqueta 2
Location: Horqueta, Boquete Valley  
Variety: Geisha
Process: Natural
Altitude: 1,780 masl

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Cuatro Caminos is an estate led by Andrés López under Agronosotros. Their philosophy — Capital and Coffee Science — brings scientific rigor into harmony with social responsibility, shaping coffees that honor both people and place.

With seven farms across Panama’s renowned Boquete region, López produces several varietals chosen for their unique flavor profiles: Geisha, Catuai, Caturra, Typica, and Pacamara.

All of López’s coffees are grown on high-altitude slopes between 1,500–1,800 masl, where each cherry ripens slowly, gaining sweetness and depth. Once hand-picked, they are carried through natural and washed processes refined to conserve resources, and through proprietary innovations that unlock new flavor potentials.

Through his intentional methods, López and Cuatro Caminos live at the meeting point of stewardship and production. Each lot speaks not only of terroir and craft but of the families, ecosystems, and futures it supports.

Panama Geisha is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors.

As such, it is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.

While a coffee’s truest intrinsic qualities are still largely believed to be showcased best by traditional washed processing due to the demucilaging, washing, and scrubbing steps removing all traces of fruit from the bean, the expertise of seasoned and passionate producers like Andres Lopez allows them to direct the flavor character of the Panama Geisha towards a seemingly endless diversity of delightfully surprising trajectories.

They do this through the purposeful implementation of traditional methods like the natural and honey processes, as well as intentional and innovative processing styles.


- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

HOW TO BREW:

Before the first pour
• Prepare a dose of 15 grams of coffee.
• Heat water to around 90 - 93 degrees Celsius.
• Pre-wet the paper filter on the dripper & dispose of the water in the server.
• Grind the coffee to about 700 to 800 microns.
• Place the coffee grinds onto the pre-wetted paper filter on the dripper.

For the first pour and bloom.
• Pour 40 ml in a circular manner.
• Let the coffee bloom until 30-40 seconds.

For the second pour.
• Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.

At the third pour and onto the last & fourth pour.
• Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
• For the last pour, focus at the center until 225 ml.
• Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

After the last pour.
• If the water drains either slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.
• Dispose of the coffee grounds & the paper filter responsibly.
• Pour the brew into your favorite cup — and enjoy your coffee!



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