TNT Coffee Lab x Talamanca - Kefir · Geisha

Tasting notes

In the roaster’s words

Lot data: Geisha • Homemade kefir honey process • Piedra Candela, Volcán, Panama • 1,450–1,500 m.a.s.l. • Grade: 91.25 This coffee from Digna Nuñez in Piedra Candela was selected for its lifted acidity, soft lactic texture and distinctive fermentation profile. Developed with TNT Coffee Lab, the process was inspired by the stable, expressive character of kefir cultures and their potential to shape acidity and texture in coffee. The coffee first underwent a controlled 48-hour natural fermentation to build fruit intensity and structure. It was then depulped and moved into a honey process, where live kefir grains were introduced for a carefully monitored secondary fermentation lasting 7–10 days. Expect a floral and precise profile, with lactic acidity, yoghurt-like softness and subtle blueberry undertones. The cup has a distinctive texture and mouthfeel, adding depth without heaviness. The finish is clean, tea-like and long, leaving a clear impression of both Geisha character and controlled fermentation.

Notes

Developed with TNT Coffee Lab; controlled 48-hour natural fermentation followed by depulped honey process with live kefir grains for 7–10 days.