TNT Coffee Lab x Talamanca - Kefir · Geisha
TNT Coffee Lab x Talamanca - Kefir · Geisha
Honey, Kefir · Chiriquí, Panama
Lot data: Geisha • Homemade kefir honey process • Piedra Candela, Volcán, Panama • 1,450–1,500 m.a.s.l. • Grade: 92.25
This coffee from Digna Nuñez in Piedra Candela was selected for its lifted acidity, soft lactic texture and distinctive fermentation profile. Developed with TNT Coffee Lab, the process was inspired by the stable, expressive character of kefir cultures and their potential to shape acidity and texture in coffee.
The coffee first underwent a controlled 48-hour natural fermentation to build fruit intensity and structure. It was then depulped and moved into a honey process, where live kefir grains were introduced for a carefully monitored secondary fermentation lasting 7–10 days.
Expect a floral and precise profile, with lactic acidity, yoghurt-like softness and subtle blueberry undertones and fig sweetness. The cup has a distinctive texture and mouthfeel, adding depth without heaviness. The finish is clean, tea-like and long, leaving a clear impression of both Geisha character and controlled fermentation.
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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
Floral and precise, with lactic acidity, yoghurt-like softness, subtle blueberry and a smooth, tea-like finish.
Roast Intent
Maintain the lifted acidity and floral character while developing sweetness and preserving the coffee’s distinctive texture.
Sensory Target
Soft blueberry, delicate florals and rounded lactic acidity, with a clean finish and no excessive fermentation character.
Colour
Temperature
Glass roasting process
Cup Profile
Floral and precise, with lactic acidity, yoghurt-like softness, subtle blueberry and a smooth, tea-like finish.
Roast Intent
Maintain the lifted acidity and floral character while developing sweetness and preserving the coffee’s distinctive texture.
Sensory Target
Soft blueberry, delicate florals and rounded lactic acidity, with a clean finish and no excessive fermentation character.
Colour
Temperature