GEISHA COFFEE
DISCOVER OUR GEISHA COFFEE, THE MOST PRECIOUS VARIETY OF COFFEE IN THE WORLD.
COLOMBIA GEISHA EL DESCANSO FARM
COLOMBIA GEISHA Coffee El Descanso Farm:our Geisha coffee is perfect for the most demanding coffee lovers who are always looking for the best in the world panorama of high quality specialty coffees.
Luís worked with his brothers on their parents’ family farm, where he learned a lot and it was clear to him that in the future he wanted to be a coffee farmer. A few years later, Luis’s father died and left the farm to his mother and brothers; it was then that Luis worked with his brothers to help the family continue what their father started. When all the brothers came of age, they decided to divide the land and work individually with their families. At that point Luis obtained the land that is now the El Descanso Farm. Once he got his share of the land, Luis began to work it and those lands are today the El Descanso Farm. The family’s hard work and self-improvement spirit helps them work continuously to improve the farm’s facilities. and produce special coffees, which is what they like best, dedicating their time and effort. Currently the area of the El Descanso farm is seven and a half hectares, of which almost three and a half hectares are dedicated to coffee cultivation. The Contreras family is happy to work together and, in addition to making Finca El Descanso a place of work, they have managed to make it a home.
Velvety and fragrant coffee. Hints and aromas that recall berries, notes of blueberries, strawberries, watermelon, milk chocolate and hazelnut and almond cream.
Our medium-to-light roast brings out all the characteristics of this extraordinary geisha coffee to the max.
COLOMBIA GEISHA Coffee El Descanso Farm: This coffee is sold in a beautiful special wooden box.
COLOMBIA GEISHA REINALDO LOPEZ
COLOMBIA GEISHA REINALDO LOPEZ:a treat for lovers of Specialty Coffee.
Reinaldo Lopez dedicated his entire life to agriculture, together with his wife and four children.
In his finca Providencia, plants of the Geisha, Yellow and Red Caturra, F6 and Pink Bourbon varieties are grown. Less than a hectare of land is dedicated to the Geisha variety, to be precise there are only 1,700 plants.
The production of this coffee is limited to only 1,150 kg per year.
Thanks to the position of this plantation at about 1,750 m above sea level and to the climatic conditions, this coffee needs a long period before ripening and thanks to this slow maturation, each bean absorbs very particular aromas and scents.
The cherries are harvested when they are fully ripe and processed within 5 hours of harvesting. Fermentation lasts from 48 to 72 hours in 25 liter barrels. After fermentation, this Geisha is placed on raised tables for 20/24 days in the sun.
Intense flavored coffee. Floral scents, fruity notes of orange, lime and cedar, enriched by hints of caramelized apples and cane sugar.
Long and surprising aftertaste.
Our Geisha variety coffee is sold in a beautiful wooden box.
Medium roasting, Zar Cafè professional roasting. After various tastings with different roasting profiles, we chose the medium roast, slightly light, able to bring out all the aromas and scents.
COSTA RICA GEISHA Coffee Tres Milagros
COSTA RICA GEISHA Coffee Tres Milagros:a treat for lovers of Specialty Coffee.
Reinaldo Lopez dedicated his entire life to agriculture, together with his wife and four children.
In his finca Providencia, plants of the Geisha, Yellow and Red Caturra, F6 and Pink Bourbon varieties are grown. Less than a hectare of land is dedicated to the Geisha variety, to be precise there are only 1,700 plants.
The production of this coffee is limited to only 1,150 kg per year.
Geisha variety considered one of the most valuable and listed varieties in the world, the extraordinary quality of this coffee attracts the attention of the most avid coffee lovers.
The characteristics of this coffee are varied, floral scents, notes of sweet tropical fruits, melon, pear, cola, chocolate, honey.
The Tres Milagros farm has been in the Facusse family for 55 years. From the beginning the farm has been planted with Bourbon and Catuai, producing excellent coffees with the characteristics of the Dota-Tarrazu region. In 2011, Mr. Camilo Merizalde and the Facusse family decided to create a truly unique specialty coffee program, applying all the experience of Finca Santuario Colombia. New varieties have been planted: Geisha, Heirloom, Tipica, F1, Villa Sarchi and many others. Today Tres Milagros has several processes to produce excellent specialty coffees. Camilo Merizalde and Mauricio Facusse have been friends since their university days and have maintained a very close relationship which has led to the creation of this splendid café project.
This coffee is sold with a beautiful special wooden box.
EL SALVADOR GEISHA Finca San Francisco
EL SALVADOR GEISHA Finca San Francisco:Geisha variety that is perfectly suited to the high demands of coffee enthusiasts looking for extraordinary levels of quality.
Our Geisha is sold together with a beautiful wooden box that protects it.
The characteristics of this coffee worked with mastery and techniques of the highest level, gives floral scents in the cup, enriched by notes of berries, cherries, blueberries, strawberries, light balms of ripe oranges, veins of vanilla, cocoa and brown sugar.
El Salvador Finca San Francisco comes from JASAL, a family business located near the town of Apaneca, in the department of Ahuachapan, El Salvador. The cherries are selected from the highest elevations of Finca San Francisco and surround the lagoon of Las Ranas, which is home to thousands of frogs. JASAL founder, Jose Antonio Salaverria, and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping laboratory, and everything in between. JASAL has its own milling plant where cherry sorting, patio drying and green sorting are done flawlessly. The Salaverria family has been pioneers and has perfected many processing techniques, including the post-soaking phase, in which the coffee is depulped, the mucilage is mechanically removed with a demucilator and then the washed coffee is soaked for 10 hours in a vat before starting the drying process. This phase contributes to the cleaning characteristics of the cup and improves the shelf life of the coffee.
