Ditto Coffee
Panama El Burro #17
Panama El Burro #17
Harvested at burgundy-ripe, pulped (skin removed), and washed once full fermentation is reached. Fermentation at the mill in Elida where El Burro is also processed (night temperatures 13 to 15°C, day 18 to 20°C) lasts 24 to 36 hours. After washing, seeds dry on beds or in the Dark Room (DR) for 15 to 20 days.
Origin : El Burro Estate, Chiriqui, Panama
Producer : Lamastus Family
Varietal : Geisha #Lot17
Process : Dark Room Dried Washed
Altitude : 1700 - 1800 masl
Tasting Note of:
White Peach | Meyer Lemon | Jasmine
White Peach | Meyer Lemon | Jasmine
Roasted by: Hydrangea Coffee; US
Pre-Order till : 15th Jan 2026
Estimate arrival : 23th Jan 2026
Regular price
RM175.00 MYR
Regular price
Sale price
RM175.00 MYR
Unit price
per
Couldn't load pickup availability
