TNT Coffee Lab x MamaCata - Mosto · Geisha
TNT Coffee Lab x MamaCata - Mosto · Geisha
Natural, "Hot November Rain" · Chiriquí, Panama
Lot data: Geisha • Mosto fermentation • Alto Quiel, Boquete, Panama • 1,500–1,650 m.a.s.l. • Grade: 91
This Geisha from Jose David Garrido at MamaCata was selected for its vivid fruit character, saturated sweetness and clean Panama Geisha structure. Processed by TNT Coffee Lab, it uses continuous mosto spraying fermentation to build intensity while keeping the cup bright and controlled.
The cherries were fermented with continuous mosto spraying for five days, then dried in two temperature-controlled stages: seven days at 25°C followed by seven days at 30°C. The process adds depth, weight and sweetness without making the profile feel heavy.
The cup opens with orange, juicy mandarin, tangerine and peach, followed by soft florals and a polished finish. Hot, it shows more blood orange and roundness; as it cools, it becomes cleaner, more mandarin-led and floral.
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Flavour Profile
Flavour Profile
Sweetness
Acidity
Body
Process Signature
Finish
Aromatics
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Juicy and fruit-led, with blood orange, mandarin, tangerine, peach and soft florals.
Roast Intent
Develop the saturated citrus sweetness while preserving the brightness, clarity and structure of Panama Geisha.
Sensory Target
Round blood orange when hot, becoming cleaner and more mandarin-led as it cools, with a polished floral finish.
Colour
Temperature
Glass roasting process
Cup Profile
Juicy and fruit-led, with blood orange, mandarin, tangerine, peach and soft florals.
Roast Intent
Develop the saturated citrus sweetness while preserving the brightness, clarity and structure of Panama Geisha.
Sensory Target
Round blood orange when hot, becoming cleaner and more mandarin-led as it cools, with a polished floral finish.
Colour
Temperature