Black Moon - Symbiosis · Geisha

Black Moon - Symbiosis · Geisha

Black Moon - Symbiosis · Geisha

Symbiosis · Cerro Punta, Panama

Regular price £70.00
Regular price Sale price £70.00
Sale Sold out

Lot #15 - Geisha Symbiosis Honey, Black Moon

Graded 93 - the highest-scoring coffee we've featured at Glass.

A Symbiosis Honey Geisha from Black Moon's new farm in Cerro Punta, Panama, grown at around 2,000 m.a.s.l. The cooler conditions at this altitude build a sweet, lifted floral cup.

Violet and blackberry lead, with peach and plum beneath. As it cools, mandarin and orange blossom lift the aromatics and a panela-like sweetness comes forward. The honey process adds weight without heaviness, closing on a long, silky floral finish.

 


SELECT SIZE & ROAST

Flavour Profile

Sweetness

Restrained Pronounced

Acidity

Soft Vibrant

Body

Tea-like Syrupy

Process Signature

Traditional Expressive

Finish

Short Long

Aromatics

Delicate Strong

Tasting Notes

Blackberry
Blackberry
Tangerine
Tangerine
Cane Sugar
Cane Sugar
Peach
Peach
Panela
Panela

Characteristics

  • Variety: Geisha
  • Processing: Symbiosis, Honey
  • Altitude: 2000 MSL
  • Farmer: Hunter Tedman
  • Region: Cerro Punta, Panama
  • Grade: 93

Recipe

View full details

Black Moon Farm.

A soil-first Alto Quiel farm making competition-level Chiroso and Green Tip Geisha—backed by rigorous documentation.

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Product data

How we roast this coffee

Glass roasting process

Cup Profile

Violet, blackberry and peach, with mandarin lift, panela sweetness and a long, silky floral finish.

Roast Intent

Preserve violet aromatics and layered fruit while developing sweetness with a restrained finish.

Sensory Target

Lifted and floral, with clear dark fruit, rounded sweetness and a long, silky finish.

Colour

MediumLightUltra Light
Ground
81.2
Bean
73
Expand Full roast data

Target

Roast Time: 07:11
End Temperature (IBT): 174°C

Key Events

Turning Point: 00:55 @ 113.2°C
First Crack: 06:42 @ 170.1°C

Roast Phases

Drying: 02:58 (41.3%)
Yellowing: 03:44 (52%)
Development: 00:29 (6.7%)

Batch Size: 500 g

Temperature

Glass roasting process

Cup Profile

Violet, blackberry and peach, with mandarin lift, panela sweetness and a long, silky floral finish.

Roast Intent

Preserve violet aromatics and layered fruit while developing sweetness with a restrained finish.

Sensory Target

Lifted and floral, with clear dark fruit, rounded sweetness and a long, silky finish.

Colour

MediumLightUltra Light
Ground
81.2
Bean
73
Expand Full roast data

Target

Roast Time: 07:11
End Temperature (IBT): 174°C

Key Events

Turning Point: 00:55 @ 113.2°C
First Crack: 06:42 @ 170.1°C

Roast Phases

Drying: 02:58 (41.3%)
Yellowing: 03:44 (52%)
Development: 00:29 (6.7%)

Batch Size: 500 g

Temperature