Panama Geisha is currently considered the best coffee in the world due to its quality and price.

This coffee, known as Geisha of Geisha , has a rich Geisha flavor that is unique to Panama, and buyers from all over the world are competing to get their hands on it.

At CROWD ROASTER , we have been given special access to some of the rarest, highest quality coffees through our connections with the farm owners.

This time, we are holding a special roasting event where Geisha from the famous farms of Altieri and Janson will be roasted by up-and-coming roasters Eiji Dobashi ( ignis ) and Machi Kodama ( ou.bai.tou.ri coffee roasters ).

Each roasting event will recruit participants in eight slots of 125g each. Once there are enough participants to fill all eight slots (a total of 1,000g), Dobashi and Kodama will begin roasting the coffee, and the freshly roasted coffee will be shipped to the participants (this is the amount of raw beans. The amount is reduced by about 20% during roasting, so the amount of roasted beans will be about 100g per slot).

There are only a few spaces left for each!

Both Dobashi and Kodama have extensive experience roasting Panama Geisha .

It brings out the full potential of the precious Panama Geisha .

■【ALTG】 Eiji Dobashi × Altieri Geisha Washed Traditional (No Ferment) Dilgo lot 90+

>> Check the details here

■[JSG] Machi Kodama × Janson Geisha Natural Alpes Lot 274

Now, some of you may be worried that brewing such a rare Panama Geisha at home will turn out to be a failure.

So this time, we asked Kodama , who will be roasting the rare and top-quality lot "Janson Geisha Natural Alpes Lot 274" from Janson Farm, the most prestigious of Panamanian Geisha producers, to teach us his recommended brewing method.

Please use this as a reference and experience the amazing skills of Panama Geisha .

<Hot coffee recipe for one person>
Preparation <br />Dripper: V60
Coffee powder: 10g (medium grind)
Hot water: 160ml, 92℃ (cool the boiled water until it settles)

extraction
1. Pour 22ml of hot water and let steep for 40 seconds.
2. Slowly pour in up to 55ml in total.
3. Once it has run out, pour in a little more quickly until you reach a total of 100ml.
4. Once it has run out, pour in a little more quickly until you have 160ml in total.

Allow the entire water to drain out in about 2 minutes.
The result is coffee with a pleasant sweetness.

* * * * *

What did you think of Kodama 's recommended recipe?

CROWD ROASTER also offers a variety of other brewing recipes.

One of the most popular is the drip recipe by barista Ishitani Takayuki, who has won the Japan Barista Championship three times.

What I was taught was a basic recipe that can be used with any dripper.

If you're interested, please check it out here!

ISHITANI'S RECIPE

Among Panama's famous farms, Janson Farm is said to be in a class of its own, and is known for its exceptionally delicate and unique flavor.

"It's a farm we love and look forward to every year."

This is the rarest and highest grade from Janson Farm, and once cooled it has a truly wonderful delicacy and complexity of flavor, with a dynamic spread and a rich sweetness.

Kodama commented on the roasting, saying, "For this roast, I want to bring out the maximum flavor of the terroir, which has matured to the max, so I'm going for a light roast."

This special roasting event, "PRIME LINE," will surely raise expectations based on the roaster's comments.

You can also see the comments on the details page below!

[ALTG] Eiji Dobashi × Altieri, Geisha , Washed Traditional (No Ferment) Dilgo lot 90+

[JSG] Machi Kodama × Janson Geisha Natural Alpes Lot 274

To participate in this special roast event, use the CROWD ROASTER app!

Don't miss this valuable opportunity!