TNT Coffee Lab x Talamanca - Koji · Geisha
TNT Coffee Lab x Talamanca - Koji · Geisha
Natural, Koji · Chiriquí, Panama
Lot data: Geisha • Natural • Koji fermentation • Piedra Candela, Volcán, Panama • 1,450-1,500 m.a.s.l. • Grade: 90.75
This Geisha from Digna Nuñez in Piedra Candela was selected for its balance of aromatic lift, clarity and controlled fermentation character. Processed by TNT Coffee Lab, it shows how Koji fermentation can build depth and sweetness while preserving the elegance of the variety.
The cherries were fermented with Koji for two days in a temperature-controlled room at 30°C and 90% humidity, then fast dried for ten days in a hot greenhouse. This careful approach creates a clean, structured and highly expressive cup, with the process supporting the coffee rather than dominating it.
This coffee was selected for its pronounced floral aromatics and vibrant, Champagne-like acidity. Processed by TNT Coffee Lab using Koji, it combines grape sweetness and fresh green apple with a delicate, tea-like body and a long, clean finish.
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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
Pronounced florals, grape sweetness and green apple, with Champagne-like acidity, a tea-like body and long, clean finish.
Roast Intent
Preserve expressive florals and vibrant acidity while developing sweetness and keeping the body delicate.
Sensory Target
Expressive florals, fresh grape and green apple acidity, balanced sweetness, a delicate body and lingering finish.
Colour
Temperature
Glass roasting process
Cup Profile
Pronounced florals, grape sweetness and green apple, with Champagne-like acidity, a tea-like body and long, clean finish.
Roast Intent
Preserve expressive florals and vibrant acidity while developing sweetness and keeping the body delicate.
Sensory Target
Expressive florals, fresh grape and green apple acidity, balanced sweetness, a delicate body and lingering finish.
Colour
Temperature