WOW!!! We decided this is a golden opportunity for those folks that have or have not heard about a Geisha coffee variety to try some, so we have put together 4 of the most popular Geisha coffees we stock and sell. Please understand these are all very limited imports coming into the United States and we were fortunate enough to be able to purchase these for you our valued customers. You will receive 4 - 2 oz. pouches, each pouch will make 10-12 standard cups of coffee. Each of our Geisha coffees in this offering are medium roasted to bring out their best flavor characteristics and retain their natural sugars for your drinking enjoyment. You will receive:
Peru Finca Santa Elena Geisha
Peru Finca Aan Antonio Geisha
Colombia Marcela Geisha
Panama Hacienda La Esmeralda Geisha 1500
Peru: Finca Santa Elena Geisha:
Our Peru: Santa Elena is a true Geisha coffee. If you have not tried this variety you are missing one golden opportunity. We originally ordered just a sample which stood out as a great coffee so we bought all the broker had, as it is that good, for our coffee club members and now we make a VERY limited offering to you our customers.
Finca Santa Elena was started by David Guizado Centeno's father who migrated from the Apurimac region in the 1960's. He came with a group of friends to colonize the area of El Palomar in Chanchanmayo, Junin. David's father planted 10 hectares of coffee and they have continued to increase their quality every year over year. David has a technical degree in Agronomy and has made his life passion producing excellent quality coffee.
Tasting note: Lemongrass & Almond,with a delicate body
Altitude: 1650 Meters
Peru: Finca Aan Antonio Geisha:
Our Peru Finca Aan Antonio is a Geisha coffee. In 2005 Marco Antonio Montes Damiano purchased a farm and installed three hectares of coffee. Marco started with varieties of Caturra, Typical, pache, and after dealing with leaf rust in 2014 , he planted geisha. Marco is an organic producer and a member of the cooperative La Florida.
Our coffee club members and master roaster all have enjoyed this excellent coffee which truly stands out as a high quality Geisha coffee. This is a VERY LIMITED in availability and will only be available in one pound bags, medium roast, so to retain the natural sugars and wonderful flavor characteristics.
Altitude: 1500 m
Colombia Marcela Geisha:
There's a reason behind Gesha's status as one of the most expensive coffees in international auctions - and also why we call it the goddess of all coffees!
The flavour profile features a delicate floral aroma with notes of jasmine and rose followed by a beautiful sweetness that reminds you of papaya, guanábana or red berries. Gesha lands in definite cacao notes thanks to its pleasant caramel aftertaste.
Gesha (a.k.a. Geisha in Colombia), was discovered in Gesha, a forest in Ethiopia that has magically escaped the rampant deforestation of the region. It was brought to Panama in the ’60s and only recently introduced to Colombia - and here, it simply thrives.
Gesha is a delicate plant with elongated bright green leaves.
Panama Hacienda La Esmeralda Geisha:
Produced by the Peterson Family, third generation coffee growers and owners of Hacienda La Esmeralda, located in the Chiriquí province of the Boquete region, this coffee is a prized Geisha Arabica coffee. Geisha from Hacienda La Esmeralda has its place among the world's most famous geisha coffees, and the Peterson Family has previously won the Panama Cup of Excellence with their Geisha coffee.
Grown at an average altitude of 1500 meters above sea level, Geisha 1500 presents light floral attributes with medium acidity, sweet cup and light body. Coffees in this collection come from lots from Hacienda Esmeralda's three Geisha producing farms: Cañas Verdes, Jaramillo, El Velo. Every lot is subject to the same strict ordering as our other coffees to ensure the highest quality.
Hacienda La Esmeralda cares for its workers, offering educational support and medical care, paying higher wages and bonuses for the extra attention that goes into producing the exceptional Geisha varietal.
During washed process, coffee harvested is taken to a receiving tank where water is pumped in order to push it down a funnel. “Floaters” – unripe cherries that float on the surface – are discarded.
After passing through the receiving tank and having floaters removed, the remaining cherries have their surrounding cherry skin and pulp mechanically separated by a machine. The skin and pulp is collected to be used as fertilizer for the farms and pastures. The coffee is now comprised of the bean, surrounded by a layer of parchment (or pergamino), and covered in a sticky mucilage. Coffees then go to a mechanical demucilager to have their mucilage scrubbed off.
Drying is accomplished with a combination of traditional patio drying and electric Guardiola driers. Which technique gets used depends on the specific coffee being dried, how much space is available on patios and in driers, and what the weather is like during drying. Patio drying is the preferred method for microlots due to the fact that small sizes of coffee lots can’t go into the Guardiola. During patio drying, coffee is laid on the patio to be dried by the reflection of the sun. These coffees are spread in thin layers and rotated regularly to ensure an even drying. After being laid out on the patio, the beans will dry for anywhere from 3 to 7 days depending on the sunlight and weather conditions. Starting at 7AM, the beans are turned over by workers to ensure even drying. The goal is 11% humidity, which the mill manager is able to target with a moisture meter
|FARM NAME||Hacienda La Esmeralda|
|PRODUCER TYPE||Single Estate|
|BAG TYPE||Grain Pro / Ecotact|
|COFFEE GRADE||SHB EP|