Dipstyle | 713 Panama Tri-Up Project 『RUBY』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

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

Enjoy authentic, specialty coffee—no special brewing equipment required.

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

＜About the Coffee＞

We are pleased to introduce a coffee from Panama.

This 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.

Rather 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.

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

• RUBY – aiming for complex, bold, and explosive flavors
• Amber – designed to highlight the delicate clarity typical of Geisha varieties

This 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.

Built 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.

This coffee expresses the region’s signature floral aromatics and vibrant acidity. The dedication to bringing out these characteristics is clearly reflected in the cup.

While 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.

Last 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.

This 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.

When asked about these changes, the answer was clear: “We adjust according to the climate each year.”

The 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.

We 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.

Even when using the same cherries, differences in processing significantly affect heat transfer and roasting behavior—one of the fascinating aspects of coffee.

This year’s cup is more elegant and refined, with a more restrained fermentation character compared to last year.

The 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.

Every sip offers a new expression, making this a truly dynamic and engaging cup.

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

Tri-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.

＜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