TNT Coffee Lab x MamaCata - Mosto · Geisha

Tasting notes

In the roaster’s words

Lot data: Geisha • Mosto fermentation • Alto Quiel, Boquete, Panama • 1,500–1,650 m.a.s.l. • Grade: 91 This Geisha from Jose David Garrido at MamaCata was selected for its vivid fruit character, saturated sweetness and clean Panama Geisha structure. Processed by TNT Coffee Lab, it uses continuous mosto spraying fermentation to build intensity while keeping the cup bright and controlled. The cherries were fermented with continuous mosto spraying for five days, then dried in two temperature-controlled stages: seven days at 25°C followed by seven days at 30°C. The process adds depth, weight and sweetness without making the profile feel heavy. The cup opens with orange, juicy mandarin, tangerine and peach, followed by soft florals and a polished finish. Hot, it shows more blood orange and roundness; as it cools, it becomes cleaner, more mandarin-led and floral.

Notes

Processed by TNT Coffee Lab using continuous mosto spraying fermentation for five days, then dried seven days at 25°C followed by seven days at 30°C.