Background Story

Morgan Estate is located in the highlands of Volcan in the Chiriqui Provence of the Republic of Panama. It is a 12 hectare farm with an altitude between 1700-1850 masl and planted with the Geisha variety of Arabica coffee. The farm was planted 8 years ago and is a prime example of what Geisha coffee, when grown under the right circumstances and given the right care, can be. The trees are now in their prime and producing award winning Geisha. 

Processing is a critical element to the quality of coffee produced at Morgan Estate and extreme care is given to ensure each lot meets the exacting standards required to achieve award winning quality. The Geishas are processed in three different methods; Natural, Washed, and in collaboration with Sasa Sestic: Washed Carbonic Maceration. The washed coffees are mechanically de-mucilaged. All coffees are dried on a three tiered, African bed system designed by Jamison. On the top level coffees spend only a few days where exterior and superficial interior moisture is removed. The coffees are then dropped to the second level where they dry the majority of the time in shade of the top bed. 

Finally, the coffees are dropped to the lowest level, shaded and in a cooler area. During the drying process, continued selection and moisture levels are taken to ensure our exacting standards. After bringing the coffee down to a 10.5%- 11% moisture level, the coffees are bagged in grain-pro and stored in a cool, dry, dark bodega. Here the coffee will season for up to 90 days after which, the coffees are hulled then classified by density, shape and hand classified by colour. 

Morgan Estate is located in a valley full of lush, high-tropical rainforest. There is a river running through the middle, hundred year old trees growing up the sides, waterfalls streaming down steep rock walls that are filled with wildlife. Scattered throughout this beautiful area you find Geisha coffee trees, growing like coffee was always supposed to grow. 

The Morgan family (Jamison’s wife) is from Volcán, Chiriquí, with a history going back several generations. They have owned this farm for 25 years and planted the first Geisha trees about 6 years ago. The farm is meticulously maintained, with flowers everywhere and beautifully crafted alpine style houses. 2014 was the first harvest year where washed, honey and naturally processed Geisha was produced. 

 

Roaster's Thoughts

CM(Carbonic Maceration) process usually lifts up vibrancy and complexity of the coffee. When it's CM natural processed, it develops much more juicy and fruity characteristics which is the best part of this coffee/

 

How this coffee is roasted

This coffee is light roasted to enhance its fruitiness, complexity and rounded texture. 

 

Basic Information

  • Origin: Panama
  • Region: Volcan
  • Farm: Morgan Estate
  • Altitude: 1,700-1,850
  • Variety: Geisha
  • Process: CM Natural
  • Best Ageing Window: 18-25 days
  • Best as: Pourover Filter

 

How to brew this coffee

  • Espresso: 20g dose, 42g beverage yield, 20s extraction time
  • Flavour Profile: Earl grey, strawberry, plum, pineapple, cacao
  • Milk: 23g dose, 46g beverage yield, 28s extraction time, 150g milk
  • Flavour Profile: Stonefruit, cherry, royal milk tea, chocolate
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 00s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: Earl grey, strawberry, plum, cherry, pineapple, nectarine, dark chocolate

 

Flavour Spectrum

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