{"product_id":"morgan-estate-terroir-washed-gesha","title":"Morgan Estate Terroir Washed Gesha - Panama","description":"\u003ch1\u003e\u003cspan\u003eMorgan Estate Terroir Washed Gesha\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGesha · Washed · Volcán, Panama\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eA pure expression of Panamanian Gesha\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe selected Terroir for its remarkable transparency. It is a coffee that does not rely on fermentation to create intensity. Instead, its character comes from exceptional Gesha, high elevation and meticulous work throughout harvest and drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFloral, vibrant and beautifully composed, this is Jamison Savage’s interpretation of a classic washed Panama Gesha.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee is significant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eJamison Savage is closely associated with innovative processing, particularly the Carbonic Maceration techniques he began exploring at Morgan Estate more than a decade ago. Terroir moves deliberately in the opposite direction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe processing is restrained, allowing the variety and growing environment to remain at the centre of the cup. The result demonstrates that precision does not have to mean intervention. Sometimes its highest expression is knowing exactly when to step back.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLess intervention. More transparency.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOrange blossom and delicate white florals open the cup, followed by fresh yuzu and ripe nectarine. A clear sugarcane sweetness runs throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe acidity is vibrant and precise, supported by a silky, almost tea-like structure. As the coffee cools, the citrus becomes more defined, the florals lift and the finish remains exceptionally clean and persistent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrange blossom · Yuzu · Nectarine · Sugarcane\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eMorgan Estate lies in a secluded valley outside Volcán in Panama’s Chiriquí province. The estate sits approximately 1,850–1,900 metres above sea level, surrounded by tropical rainforest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA river runs through the property, while mature native trees form a natural canopy over the coffee. Rich volcanic soils, cool mountain air and slow maturation create ideal conditions for Green Tip Gesha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Morgan family has owned the land for decades, and Jamison’s relationship with the estate is both personal and deeply involved. His wife, Leslie, is part of the Morgan family, and Jamison has overseen coffee production there for more than a decade—from agronomy and plant nutrition to harvest selection, processing and drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee is cultivated beneath the established rainforest canopy, surrounded by exceptional biodiversity. Herbicides are avoided, requiring more manual work while helping protect the soil and surrounding ecosystem.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMorgan Estate represents something central to Jamison’s philosophy: innovation in service of terroir, rather than innovation for its own sake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan\u003e“From the very beginning I was fascinated by the complexity of coffee, captivated by the different varieties as well as the impact terroir had on production and flavor profile.”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e— Jamison Savage\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003ePerfectly ripe cherries are selectively hand-picked before being depulped and carefully washed. The coffee is then dried slowly on shaded raised African beds for up to 15 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEvery stage is designed to preserve rather than manufacture flavour. Shade slows the drying process, helping maintain the coffee’s floral aromatics and elegant structure, while careful bed management supports sweetness, clarity and stability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis restrained washed process gives Terroir its transparent character: luminous florals, precise citrus acidity and an exceptionally clean finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis recipe is designed to emphasise the coffee’s orange-blossom aromatics, articulate citrus acidity and silky tea-like structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 15 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 93°C\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-fine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2:45–3:05\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBrewer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e V60 or similar conical dripper\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRinse the filter and preheat the brewer.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAdd 15 g of coffee and create an even coffee bed.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePour 45 g of water and gently swirl. Bloom for 35 seconds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePour to 90 g, then wait until 1:05.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePour slowly to 170 g.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAt approximately 1:35, complete the final pour to 250 g.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eGive the brewer one gentle swirl and allow it to draw down.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003eLet the coffee cool for several minutes before drinking. Its florals and citrus definition will become increasingly expressive as the temperature falls.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this recipe suits the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe two-stage bloom allows the coffee to degas thoroughly while promoting even saturation. This supports clarity and helps the delicate floral aromatics remain distinct.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA moderately high brewing temperature brings out the Gesha’s sweetness and vivid citrus character without pushing the cup towards excessive sharpness. The medium-fine grind and controlled pours provide enough extraction for a silky texture while preserving the clean, tea-like structure that defines this lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor an even brighter and lighter expression, grind slightly coarser. For more nectarine sweetness and body, move one step finer while keeping the same ratio and temperature.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eClosing recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eTerroir is for anyone who wants to experience Panamanian Gesha with exceptional clarity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is expressive without being loud and complex without losing its sense of place—a coffee in which variety, altitude and careful craftsmanship speak with complete transparency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrink it slowly and follow it as it cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Jamison Savage\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFarm:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Morgan Estate\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Volcán, Chiriquí, Panama\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 1,850–1,900 m.a.s.l.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Green Tip Gesha\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Washed\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shaded raised African beds for up to 15 days\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Orange blossom, yuzu, nectarine and sugarcane\u003c\/span\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"100gr Standout Competition Box","offer_id":58536677507407,"sku":"C26.08.21","price":599.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Ladanleft.png?v=1787342577","url":"https:\/\/www.standoutcoffee.com\/products\/morgan-estate-terroir-washed-gesha","provider":"Standout Coffee","version":"1.0","type":"link"}