Chevas - Reactor Mosto · Geisha
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Chevas - Reactor Mosto · Geisha

Chevas - Reactor Mosto · Geisha

Washed, Mosto · El Salto, Panama

£23.20
£23.20
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Geisha • Chevas Coffee Estate, El Salto, Boquete • ≈1,600 m.a.s.l. • Reactor Washed Mosto • Choclo Lot #0062 • 2025–2026 crop • Grade 91.5 

José Luis Chevas produced this Geisha at Chevas Coffee Estate in El Salto, Boquete. Floral aromatics are a defining feature, with orange blossom and rose accompanying ripe strawberry and dark grape. The cup has a silky, syrupy texture, balanced by cranberry acidity and praline sweetness.

After depulping, the coffee fermented in a reactor for 10 days at 8°C with concentrated mucilage extract and mosto, a liquid from a fermented natural process. Drying took place in two stages: eight days in a cold room, followed by a further 10 days in a dark, controlled environment. This extended, low-temperature process was designed to preserve delicate aromatics while developing complexity and structure.

Wild strawberry and dark grape carry through the cup, with a wine-like fruit character and sweetness reminiscent of maple syrup. Delicate florals remain clear alongside the fuller texture, leading into a cacao nib finish.

SELECT SIZE & ROAST

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.

Read the full Flavour Profile guide

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

Chocolate
Chocolate
Strawberry
Strawberry
Grape
Grape
Grapefruit
Grapefruit

Characteristics

  • Variety: Geisha
  • Processing: Washed, Reactor Mosto
  • Altitude: 1600 MSL
  • Farmer: Jose Luis Chevas
  • Farm: Chevas Coffee Estate
  • Region: El Salto, Boquete, Chiriquí, Panama

Recipe

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Chevas Coffee Estate is a young family farm in Boquete, Panama, where José Luis Chevas built a 93-point, top-ten Best of Panama finish out of careful farming and controlled processing.

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Product data

How we roast this coffee

Glass roasting process

Cup Profile

Delicate florals and layered fruit, with refined sweetness, clear structure and a clean, elegant finish.

Roast Intent

Preserve floral aromatics and fruit clarity while developing sweetness through a light, controlled roast.

Sensory Target

A vibrant, refined cup with layered fruit, delicate aromatics and a clean, composed finish.

Colour

MediumLightUltra Light
Ground
90.5
Bean
78
Expand Full roast data

Target

Roast Time: 07:35
End Temperature (IBT): 174°C

Key Events

Turning Point: 01:00 @ 115.4°C
First Crack: 07:06 @ 170.5°C

Roast Phases

Drying: 03:09 (41.5%)
Yellowing: 03:57 (52.1%)
Development: 00:29 (6.4%)

Batch Size: 500 g

Temperature

Glass roasting process

Cup Profile

Delicate florals and layered fruit, with refined sweetness, clear structure and a clean, elegant finish.

Roast Intent

Preserve floral aromatics and fruit clarity while developing sweetness through a light, controlled roast.

Sensory Target

A vibrant, refined cup with layered fruit, delicate aromatics and a clean, composed finish.

Colour

MediumLightUltra Light
Ground
90.5
Bean
78
Expand Full roast data

Target

Roast Time: 07:35
End Temperature (IBT): 174°C

Key Events

Turning Point: 01:00 @ 115.4°C
First Crack: 07:06 @ 170.5°C

Roast Phases

Drying: 03:09 (41.5%)
Yellowing: 03:57 (52.1%)
Development: 00:29 (6.4%)

Batch Size: 500 g

Temperature