{"product_id":"dipstyle-713-panama-tri-up-project-ruby-geisha","title":"Dipstyle | 713 Panama Tri-Up Project 『RUBY』Geisha","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eApricot, Floral, Rosehip, Red apple\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDried pineapple, Winey, Smooth\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cspan\u003eProducer: Various Small producers\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: \u003cmeta charset=\"UTF-8\"\u003eBoquete\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1\u003cspan\u003e,600m\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: \u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eGeisha\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Piled Natural\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Coffee in tea bags??? Indeed! Quickly and easily make barista-quality ladder-blend coffee at home and on the go. No machine needed—just add hot water!\"}' data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}'\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e＜Tri-Up Project “RUBY”ーDip Style Coffee＞\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eEnjoy authentic, specialty coffee—no special brewing equipment required.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect as a treat for yourself or as a thoughtful gift for coffee lovers.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e＜About the Coffee＞\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe are pleased to introduce a coffee from Panama.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis marks the third year of the Tri-Up Project. The project began in 2023, inspired by Eric from Tri-Up, who questioned the reality faced by smallholder farmers. Many farmers were delivering their coffee cherries to processing stations without fully understanding their coffee’s true potential. Seeing this, Eric believed there was room to improve together.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than simply purchasing cherries, he began sharing his processing knowledge and working closely with farmers to elevate quality year by year. The Tri-Up Project is built on this philosophy—developing long-term relationships while continuously improving quality together.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver the past three years, two natural processing “recipes” have been developed:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRUBY – aiming for complex, bold, and explosive flavors\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAmber – designed to highlight the delicate clarity typical of Geisha varieties\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is composed mainly of coffees from three small producers in Boquete, Panama, at elevations above 1,600 meters. Only carefully selected Geisha cherries are used.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBuilt on a natural process, the coffee is crafted following the RUBY recipe. Now in its third year, the project has achieved greater consistency in quality, while continuing to refine and experiment in pursuit of even better cups.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee expresses the region’s signature floral aromatics and vibrant acidity. The dedication to bringing out these characteristics is clearly reflected in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWhile the flavor profile has become more consistent over the years, the process itself is not fixed. Instead, it is carefully adjusted each year based on climate conditions.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLast year’s lot (No. 527) used a method involving 36 hours of barrel fermentation followed by 17 days of drying. Due to unusually high rainfall, extended natural processing was difficult, leading to this approach.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis year also saw continued rain and high humidity. Drawing on three years of experience, the team reduced the thickness of cherry layers during fermentation to prevent over-fermentation. During drying, cherries were stacked in pyramid shapes to create a gentle semi-fermentation environment.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen asked about these changes, the answer was clear: “We adjust according to the climate each year.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe recipe serves as a guideline, but the true essence of the project lies in its flexibility—constantly adapting to find the best possible approach for each harvest. Behind the consistency in flavor is a careful accumulation of experience and precise decision-making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe roasted this coffee light to highlight its complexity. Compared to Amber, the end temperature was slightly higher to enhance depth and structure. We also applied sufficient heat in the early stages of roasting to bring out a bright, juicy profile.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEven when using the same cherries, differences in processing significantly affect heat transfer and roasting behavior—one of the fascinating aspects of coffee.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis year’s cup is more elegant and refined, with a more restrained fermentation character compared to last year.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first sip reveals soft sweetness reminiscent of stone fruits, accompanied by delicate floral aromas. As the temperature cools, the profile evolves—from stone fruits to apple-like nuances, and eventually to hints of tropical fruits. The impression shifts from light and vibrant to deeper, almost liqueur-like complexity.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEvery sip offers a new expression, making this a truly dynamic and engaging cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis coffee is born from cherries cultivated by small-scale farmers. Regardless of scale, their passion and dedication to producing high-quality coffee are evident.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTri-Up works hand in hand with these producers to continuously improve quality and explore new possibilities. We hope you enjoy this coffee while reflecting on their journey and the future they are shaping together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e＜Contents＞\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e12g per bag\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e＜Recommended Brewing Method＞\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePlace one bag in a cup\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePour 50g of hot water（\u003c\/span\u003e\u003cspan\u003e90°C）\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWait 30 seconds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePour an additional 130g of hot water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGently move the bag up and down 10–20 times\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWait 3 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eRemove the bag and enjoy\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Philocoffea","offers":[{"title":"Default Title","offer_id":46764613632175,"sku":null,"price":105.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0517\/7825\/7071\/files\/IMG_1219.jpg?v=1776129966","url":"https:\/\/en.philocoffea.com\/en-th\/products\/dipstyle-713-panama-tri-up-project-ruby-geisha","provider":"Philocoffea","version":"1.0","type":"link"}