TNT Coffee Lab x MamaCata - Mosto · Geisha
TNT Coffee Lab x MamaCata - Mosto · Geisha
Natural, Mosto · Chiriquí, Panama
Lot data: Geisha • Mosto fermentation • Alto Quiel, Boquete, Panama • 1,500–1,650 m.a.s.l. • Grade: 91.25 • Hot November Rain lot
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
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
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