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Caballero Geisha Honey 325,-

Tim's Notes

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.



Flavour notes

Tangerine, honey and papaya


Marysabel Caballero & Moises Herrera


March 2018

Farm name

El Puente


Chinacla, La Paz, Honduras

Roast profile

Light roast

Growing conditions

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


More info

Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee, together with Marysabel’s father Fabio Caballero. They are 2nd and 3rd generation coffee farmers and Fabio has been rewarded many times for his commitment to developing coffee quality in Honduras. We have known the family since 2004, and started buying coffee from them in 2009. The Caballeros are extremely committed to their coffee farms and are very concerned about the environmental sustainability of their farms. A lot of their energy and focus goes towards improving the soil of their farms to ensure a healthy growing environment for their coffee shrubs. Therefore they produce organic fertilizer made from cow and chicken manure mixed with pulp from coffee cherries and other organic material. This is used in addition to some mineral fertilizer to ensure that the coffee plants get the nutrients they need. Oranges, avocados, flowers, bananas and other fruits are also grown at the farms, but mainly for the pickers to eat and to create biodiversity at the farms that ensures good growing conditions and shade for the coffee trees. The local pickers that are hired to harvest the coffee get paid more than what is normal in the area because they are required to sort the cherries during picking. Therefore the pickers are equipped with 2 bags during picking. One bag for ripe coffee cherries, the other is for immature and damaged coffee. Don Fabio, Marysabel and Moises has always focused on quality leading to getting 3rd price at the annual SCAA “Coffee of the year” competition in 2010. They have also done well in the Cup of Excellence for many years, as one of the few producers from their area and in 2016 they got 1st place with their Geisha Coffee and in 2018, don Fabio won the Honduras Cup of Excellence with his Geisha. Geisha/Gesha cultivar is a very rare cultivar that was rediscovered in Panama in 2004 / 2005. In the 1930's seeds were taken from Ethiopia probably near a town called Gesha and brought to Kenya and later to Tanzania before they were taken to Costa Rica in the 1950's where it was planted with mixed results. The plant needs high altitude to yield good quality and is also known to be plant with low productivity. Most likely it did not become popular as other cultivars produced good quality and more cherries even in lower altitudes. It does have some resistance to leaf rust and ojo de gallo which are pathogenic fungi attacking the leaves of the plant. The plant produces oblong cherries and seeds. Today it is probably the most famous cultivar because of it's extremely intense flavors of tangerine, papaya, jasmine, lemon and honey. But it's flavor intensity all depends on the growing conditions. Although this Geisha cultivar comes from the same plants grown on the famous Hacienda la Esmeralda in Panama 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. Of course you will find the classic tangerine and jasmine aromas in this coffee too.