Panda Coffee Roasters

The newest of PANDA's five regular blends: fruity and aromatic, with gentle mandarin-like acidity and a spicy finish. Named for a colour, not the blossom.

Mandarin, sweet aromatics, spice

PANDA's first Costa Rica of the 2024/25 crop; the shop has not yet published farm details.

The French roast of PANDA's first 2024/25 Costa Rica; farm details not yet published.

Decaffeinated in Mexico by Descamex's chemical-free Mountain Water Process, so the green coffee travels less before processing. PANDA finds it more coffee-like than the Swiss Water and CO2 decafs it sold before.

A natural from the Wote station: as a city roast, blueberry sweetness and fresh muscat aromatics with juicy, unheavy body.

Blueberry, muscat grape

The French roast of the Wote natural: sweeter aromatics and a heavier body, like strawberry chocolate.

Strawberry chocolate

A washed lot from farmers around the Wote washing station in Yirgacheffe: lemony acidity, moderate body, black tea and a sweet finish.

Lemon, black tea, sweet finish

The French roast of PANDA's washed Wote from Yirgacheffe.

From smallholders in Santa Bárbara, Huehuetenango. The city roast gives gentle citrus acidity, soft sweetness and a medium mouthfeel.

The French roast of PANDA's Santa Bárbara lot, kept light for the style: complex acidity and moderate body.

A Mandheling from Onan Ganjang made from the classic Sumatran variety of the same name; trees are ribboned so only they are picked, ripe cherries by hand. Distinctive Mandheling flavour, firm body and pleasant acidity.

A traditionally washed and soaked lot from the Gichathaini factory in Mathira, Nyeri, which PANDA rates as recalling the region's old classics. The city roast gives bright acidity and moderate body.

The French roast of the Gichathaini lot: bright red-fruit acidity and firm body.

The shop's main blend, with firm body and balanced acidity; brewed slowly and strong, it leaves a long finish.

PANDA's most popular blend: citrus acidity balanced with moderate body and bitterness. The shop suggests brewing it slowly and strong on paper or flannel.

Built on the Kuro-Kuro Blend for the former metsa café by Higashiyama Park (now itobake in Sapporo): clean and easy to drink with body, gentle bitterness and an aromatic finish.

A mild everyday blend with soft body and acidity, meant as the morning counterpart to the darker Kuro Blend.

A seasonal Valentine blend now sold year-round: sweet aromatics, fruity acidity, firm body and a long finish.