Dipstyle | 714 Panama Tri-Up Project『AMBER』Geisha

Flavor Notes

Apricot, Floral, Rosehip, Red apple
Dried pineapple, Winey, Smooth

Beans

Producer: Various Small producers
Area: Boquete
Altitude: 1,600m
Varietal: Geisha
Processing: Piled Natural

Roast Level

Light roast

------------------------------

＜Tri-Up Project “AMBER”ー Dip Style Coffee＞

Enjoy authentic specialty coffee without the need for any special brewing equipment.

Perfect as a treat for yourself, or as a thoughtful gift for coffee lovers.

This marks the third year of the Tri-Up Project. The project began in 2023, when Eric of Tri-Up began questioning the situation faced by smallholder farmers. Many were delivering their coffee cherries to processing stations without fully understanding the true potential of their harvest. Seeing this, he believed that quality could be improved together.

Rather than simply purchasing cherries, he began sharing his processing knowledge and working alongside producers to gradually improve quality year by year. The Tri-Up Project is rooted in this philosophy—building long-term relationships while continuously elevating quality.

Over the past three years, two natural processing “recipes” have been developed:

• RUBY – complex, bold, and explosive in flavor
• AMBER – delicate, refined, and designed to highlight the clarity typical of Geisha

This lot is composed mainly of coffees from three small-scale producers in Boquete, Panama, grown at elevations above 1,600 meters. Only carefully selected Geisha cherries are used.

Based on a natural process and crafted according to the AMBER recipe, this coffee reflects the project’s growing consistency in quality in its third year—while still embracing ongoing experimentation and refinement.

The cup expresses the region’s signature floral aromatics and vibrant acidity, with a clear intention to bring out these elegant characteristics.

While the flavor profile has become more stable over the years, the process itself is not fixed.

Last year’s AMBER utilized a method where cherries were gradually piled during the later stages of drying, adding depth and complexity to the flavor. In contrast, this year’s lot uses a method called “Single-layer Natural,” where cherries are spread thinly to avoid overlapping during drying.

During the processing period, continuous rainfall created high humidity conditions. To minimize the effects of this environment, the cherries were spaced further apart to suppress excessive fermentation.

Understanding what changed from year to year—and why those decisions were made—is part of what makes this project so fascinating. The process evolves in response to nature, rather than remaining static.

We roasted this coffee light to highlight its elegance.

With slightly lower moisture content and a naturally clean Geisha profile, the initial sample roast was done gently and slowly, but resulted in a somewhat muted cup. To enhance clarity and acidity, we increased the charge temperature and applied more heat in the early stage of roasting.

Last year’s AMBER had a clean and delicate profile reminiscent of a washed process. This year, however, the natural process character is more pronounced, with clearer berry-like notes.

When hot, the cup presents floral and tea-like qualities. As it cools, flavors of raspberry and cherry begin to emerge, followed by a lingering strawberry-like sweetness. Even during cupping, revisiting the coffee after it had fully cooled revealed a distinctly vibrant strawberry nuance—so much so that we found ourselves asking, “This really tastes like strawberry, doesn’t it?”

The elegance remains throughout, while the flavor gradually evolves as the temperature drops. We encourage you to take your time and enjoy the changing expressions in each cup.

This coffee is made from cherries cultivated by small-scale farmers. Regardless of size, their passion and dedication to producing high-quality coffee is evident.

Tri-Up works closely with these producers to improve quality together and explore new possibilities. We hope you enjoy this coffee while reflecting on their efforts, their journey, and the future they are shaping.

＜Contents＞

12g per bag

＜Recommended Brewing Method＞

1. Place one bag in a cup
2. Pour 50g of hot water（90°C）
3. Wait 30 seconds
4. Pour an additional 130g of hot water
5. Gently move the bag up and down 10–20 times
6. Wait 3 minutes
7. Remove the bag and enjoy