TNT Coffee Lab x Talamanca - Koji · Geisha

Tasting notes

In the roaster’s words

Lot data: Geisha • Natural • Koji fermentation • Piedra Candela, Volcán, Panama • 1,450-1,500 m.a.s.l. • Grade: 90.75 This Geisha from Digna Nuñez in Piedra Candela was selected for its balance of aromatic lift, clarity and controlled fermentation character. Processed by TNT Coffee Lab, it shows how Koji fermentation can build depth and sweetness while preserving the elegance of the variety. The cherries were fermented with Koji for two days in a temperature-controlled room at 30°C and 90% humidity, then fast dried for ten days in a hot greenhouse. This careful approach creates a clean, structured and highly expressive cup, with the process supporting the coffee rather than dominating it. Expect a floral and clean profile, with grape sweetness, Prosecco-like brightness, Champagne-style aromatics and a silky texture. The finish is clean, tea-like and long, leaving a clear impression of both Geisha character and controlled fermentation.

Notes

Koji fermentation for two days at 30°C and 90% humidity, followed by fast drying for ten days in a hot greenhouse.