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2024 Stitch Coffee
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Guatemala, Agua Tibia

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About the Bean

Sophisticated and distinct, with a juicy body and abundant florals. This Panama geisha varietal micro-lot was grown and processed at Finca Agua Tibia in Guatemala, just outside of Guatemala City. Picked coffee was delivered to the wet mill each day during the peak season. Once there, it was pulped and sent to fermentation tanks. After 48 hours, the coffee was washed, then delivered to dry on the farm’s patios for 14 days.

Since first planting geisha seeds in 2019, the trees have flourished under the careful supervision of the Castillo family (producers) and farm manager/coffee producer Erick de la Roca. The recipe to the successful adoption of geisha trees on the farm has been planting the saplings to be shade-grown under native Inga trees. These trees drop their large leaves constantly, which provide the geisha trees with organic matter that preserves moisture in the soil. Consistent pruning and fertiliser/foliar applications during key moments in the seasonal calendar also contribute to the high quality of these geisha beans.

Region
Fraijanes, San Jose Pinula
Variety
Panama Gesha
Process
Washed
Altitude
1,600-1,780 MASL
Producer
Castillo Family
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Temperature
94°C
Extraction
62g
Filter
Temperature
95-97°C
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:16
Draw Time
2:30

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