Caballero Geisha Honey 325,-
Last year Moises decided to do a small batch of honey processed Geisha for us. Normally we are not the biggest fan of this way of processing because when it is not done with special care you tend to get a slightly more rough cup and with off-flavours from uncontrolled fermentation during drying. But when I blind tasted this batch of honey processed Geisha among the washed processed lots while visiting in Marcala in March last year, I was surprised to learn that it was a honey processed coffee. It was so vibrant and clean with even more intense acidity and flavours than the washed lots. We have secretly kept this lot for special occasions throughout the year and are down to the last 30kg. We decided it is time to roast the last batch and sell it in our store and webshop so that our Geisha fans can taste this wonderful gem.
Tangerine, honey and papaya
Marysabel Caballero & Moises Herrera
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 parchment coffee gets dried slowly with the mucilage left on. The coffee dries on raised beds covered with shade nets to ensure slower and more even drying, longer shelf life and a cleaner taste. The coffee is moved continuously during the first days to prevent any off-taste from potential fermentation due to the high sugar content in the mucilage.
Out of stock