Los Lajones Gesha
Anaerobic WashedSCA cup 91.0
Cherrybook Index
55
Evidence-of-quality score, not a cup score. Confident: 3 of 7 signals on file. Methodology
Price position
US$8.71/ozEUR 42.00 for 160g
Price position appears once the price model has scored this lot.
Catalog summary
An anaerobic Washed lot from Boquete, Panama, not yet indexed (3 of 7 signals on file).
Based on the listing and catalog evidence
Currently out of stock at the roaster. Subscribe to get an email when it returns.
Save at The Barn Coffee RoastersUp to 20% SavingsRewards program (earn points per €1 spent, 350 points for creating an account)
Cherrybook last checked this listing 146 days ago.
Roaster’s notes
raspberry · bergamot · floral
- Fruit
- Citrus
- Floral
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Boquete, PA
- Producer
- Graciano Cruz
- Farm / Co-op
- Los Lajones
- Process
- Anaerobic Washed
- Altitude
- —
- Varietals
- Geisha
- Harvest
- —
- Weight
- 160g
- Bag price
- EUR 42.00
- Price / oz
- US$8.71/oz
- Brew
- —
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
55
Confident
Confidence3 of 7 signals on file
Enough independent signal to score at face value; no shrinkage applied.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 48% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 0% so one thin signal cannot carry the score on its own.
Missing: Coffee Review, YouTube reviews, On-shop ratings, Cherrybook ratings
- 70/ 10% weightRoaster transparencyProducer / farm / lot disclosure depth
- 55/ 52% weightSCA gradeRoaster-published cupping score
- 50/ 38% weightReddit sentimentSentiment across specialty-coffee discussion
Sensory profileestimated
- Acidity
- 5
- Body
- 2
- Sweetness
- 4
- Balance
- 4
- Clean
- 4
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About The Barn Coffee Roasters
Community reputation · Reddit
Polarizing· sentiment 50/100
One thread author's partner ordered The Barn on pour over at a multi-roaster cafe. Another thread author received beans from The Barn through a monthly Kumquat subscription and asked for brewing advice. A third thread author purchased new beans from The Barn and asked about resting and brewing.
pouroversubscriptionbrewing advicebeans
Threads cited (3)
- r/pourover · 17↑ · Dak and The Barn at Revolver
…their coffee. Not a big fan of the automated Curtis pourover and sometimes their coffee selection is fairly dark. I ordered Dak on espresso, and my partner got The Barn on pour over. The Dak espresso was by far the best espresso I’ve had in a cafe in over a year. Absolutely phenomenal mouth feel clean complex, just st
- r/pourover · 9↑ · Advice brewing The Barn beans?
Advice brewing The Barn beans?
- r/pourover · 4↑ · New Beans!
I decided to try out new beans from The Barn, this is what I got! The roast date is 4th august and currently ive put them away to rest. If anyone has tried these, please let me know how to go about brewing/resting!
On YouTube
Meet the roaster on camera
About the roasterInterview
Roaster Stories: The Barn Coffee Roasters | European Coffee Trip x IKAWA
European Coffee Trip · 54.3K views on YouTube
Watch on YouTubeThis video covers The Barn Coffee Roasters; it is general roaster coverage.
Cherrybook summary of the video
This video features an interview with Ralf Rüller, the founder of The Barn Coffee Roasters in Berlin. He discusses his journey from London to Berlin, his philosophy on sourcing and roasting, and the importance of building a community with farmers and customers.
Inside this video
From European Coffee Trip:
“I'm very close to the product and in that sense, I'm also very close to the baristas and the head barista and the quality on my bar.”
“The roasting you learn by roasting. You can do roast classes. I've never done a roast class. I'm very self-educated.”
“I think the roast philosophy is very close to the sourcing philosophy. I think they are connected.”
Explore the videos
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