HOT ! TNT Lab Panama Gesha – “Samurai Koji”

ROAST: LightORIGIN: Paso Ancho, Tierras Altas, PanamaNOTES: Jasmine, Grapefruit, Blackberry

TNT Lab Panama Gesha – “Samurai Koji”Precision, Power & Floral Citrus Radiance

A collaboration between TNT Lab and Edwin Santamaria, Samurai Koji is a boundary-pushing Panama Gesha processed through a meticulous Koji Natural method. Expect a cup that is stunningly floral, citrus-bright, and sweetly complex — jasmine florals drifting into blood orange acidity, wrapped in a silky blackberry sweetness.

This is Gesha reimagined: elegant, expressive, and sharpened with the clarity only controlled koji fermentation can create.

The Story – Santamaria x TNT Lab

At 1,850 masl in Paso Ancho, Edwin Santamaria has spent years mastering experimental processing in pursuit of purity, sweetness, and structure. His Lot 3 Gesha already stands out for its floral intensity — but TNT Lab’s Koji program takes it into new territory.

Using techniques inspired by traditional Japanese fermentation, Santamaria introduces koji to the coffee at precise temperature and humidity controls, unlocking aromatic compounds that amplify florals, citrus, and fruit complexity without overwhelming the delicate Gesha character.

The result is a cup that feels balanced yet electrifying — a Samurai’s blade: clean, focused, and impossibly sharp.

The Koji Natural Process – Fermentation Mastery

Based on the steps from Santamaria’s Koji Muro program:

✅ Day 1 – DehydrationCherries undergo a controlled dehydration phase to concentrate sugars.

✅ Koji FermentationMoved into a KOJI MURO, a climate-controlled fermentation room:– Temperature: 30°C– Humidity: 70%– Koji applied to initiate enzymatic transformation and ester development.

✅ Cold Drying – 5 DaysDried at 16°C, preserving aromatics and structural clarity.

✅ Warm Greenhouse Drying – 10 DaysFinished slowly to stabilize the coffee and enhance sweetness.

About the Cup –  Citrus Glow & Blueberry Sweetness

This Gesha opens with a jasmine-like floral aroma that’s soft, perfumed, and inviting.The first sip hits with grapefruit brightness — clean, lively, and zesty — before melting into a sweet, rounded blackberry finish.

The mouthfeel is silky and refined.The acidity is high but precise.The finish is long, floral, and citrus-sweet.

A cup that’s both meditative and explosive — just like its name.

Origin & Process

📍 Region: Paso Ancho, Tierras Altas, Panama🌱 Variety: Gesha👨🌾 Producer: Edwin Santamaria🏔 Elevation: 1,850 MASL💧 Process: Koji Natural

For the Experimental Coffee Enthusiast

Samurai Koji is an exploration of controlled fermentation, Panama’s world-class Gesha genetics, and TNT Lab’s obsession with flavor innovation. It’s a coffee for those who love florals, chase citrus brightness, and appreciate the precision of next-generation processing.

Elegant. Energetic. Fermentation-forward. A Panama Gesha unlike anything else on the market.