Caballero Geisha 299,-
This Geisha cultivar comes from the same plants grown on the famous Hacienda la Esmeralda in Panama yet the flavour profile is quite different to the Panamanian Geisha coffee. As opposed to the citric and light bodied Panamanian Geishas, I find Marysabel and Moises' Geisha to have more body and a more sweet papaya flavour with undertones of green bell pepper in the finish. I think this is mainly due to the difference in climatic conditions. Of course you will find the classic tangerine and jasmine aromas in this coffee too. Although the 2017 harvest is less intense in flavour than the the last two years , I still love this floral and delicate coffee.
Tangerine, jasmine and papaya.
Marysabel Caballero & Moises Herrera
January - March 2017
Chinacla, La Paz, Honduras
Around 1500 masl under shade trees.
Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags. After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using african washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing, the beans are soaked for about 12 hours in running clean water. Then the coffee gets dried slowly on raised beds covered with shade nets.