Black Moon - Gemini · Geisha
Black Moon - Gemini · Geisha
Honey · Chiriqui, Panama
Lot data: Harvested 17 April 2025 • Moon phase: Waning, Gemini • Wet mill: 17 April 2025 • No fermentation • Drying: 17 April–2 June 2025, 46 days • Rested for 3 months
This 92.25-point Geisha Honey Lot 33 is defined by a distinctive sweetness profile, yet remains exceptionally clean for a honey process.
There is no fermentation. The coffee is depulped, dried slowly over 46 days, then rested for three months. This extended drying and resting period allows the sweetness to settle into a more refined, polished cup.
The result is rounder and more golden than a washed Geisha, without becoming heavy or overly process-led. Peach and apricot lead, followed by mango, pine nut and panela through the middle. The texture is silky, the structure is clean, and the finish carries a clear stone-fruit sweetness.
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Flavour Profile
Flavour Profile
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Peach, apricot and mango, with panela sweetness, pine nut depth and a silky stone-fruit finish.
Roast Intent
Build rounded sweetness while preserving stone-fruit clarity and a light, clean finish.
Sensory Target
Silky and sweet, with clear stone fruit, gentle tropical depth and a polished finish.
Colour
Temperature
Glass roasting process
Cup Profile
Peach, apricot and mango, with panela sweetness, pine nut depth and a silky stone-fruit finish.
Roast Intent
Build rounded sweetness while preserving stone-fruit clarity and a light, clean finish.
Sensory Target
Silky and sweet, with clear stone fruit, gentle tropical depth and a polished finish.
Colour
Temperature