Join us for a rare opportunity to explore some of Panama’s most exciting coffees from the 2026 harvest in partnership with TNT Coffee Lab and Hydrangea Coffee Roasters.

The coffees have been sourced directly by TNT Coffee Lab, an innovative Panamanian coffee processing project founded by Adrián Villarreal and Alfonso Cheung.

Dedicated to showcasing exceptional Geisha lots, TNT works closely with producers across Panama, combining meticulous coffee selection with innovative processing to reveal distinctive and memorable expressions of the country’s finest coffees.

Roasted by our dear friends at Hydrangea Coffee Roasters, each coffee has been carefully profiled to showcase its clarity, unique processing characteristics, and sense of origin.

This guided cupping will feature nine exceptional Panamanian coffees spanning a range of producers, varieties, and processing methods, offering a rare opportunity to experience the diversity, innovation, and craftsmanship that have made Panama one of the world’s most celebrated coffee origins.

Sunday, July 12
11am - 2pm

$25

COFFEES FEATURED


Flower Machine

Fermented at 9°C in cherry for 4 days, then depulped and fermented with water and mucilage for 4 more days.

Drying: 20 days in the Cold Room.


Homemade Kefir

Process: KEFIR — 2 days natural fermentation, then depulped and fermented as a lactic honey process with kefir and yogurt cultures for 5 days.

Drying: 4 days in a hot room, followed by 15 days in a cold room at 25°C.


Polar Bear

Ultra slow-dried natural process. 7 days at 9°C, 7 days at 16°C, 7 days at 25°C, 7 days at 30°C.


The Last Samurai Koji

Fermentation with koji in a temperature-controlled room at 30°C and 90% humidity for 2 days.

Then fast drying in a hot greenhouse for 10 days.


Fruit Punch

Natural Geisha.

Low-temperature tank fermentation at 9°C, then dried in a hot room for 7 days.


Bumblebee

Process: 2 days fermentation in cherry, then depulped and fermented with mucilage for 9 days at 9°C.

Drying (Honey): 7 days at 16°C, 7 days at 25°C. 30 days at 30°C.


Guarapo

Gesha Honey