Caballero Geisha 325,-
Although last year's Geisha lot from Marysabel and Moises was quite intense in flavour the 2019 took me by surprise when it arrived Norway. I tasted through many daily pickings during my visit in Marcala in March, but did not find the coffees to be very intense. However, when the coffees arrived Norway they showed a much more intense floral and tangerine note with delicate honey notes in the aftertaste. Last year Moises decided to keep every daily picking separate so that I could taste through all the lots and pick the best ones. Since the lots are quite small due to the low amount of plants Moises and Marysabel have of the Geisha cultivar, the daily pickings could be anything from 50kg to a couple of hundred kilos. What was interesting when I tasted the different lots was that we found that one picking from one particular part of the farms could taste very different and with lower intensity compared to a later picking from the same trees. That is why we decided to continue with this separation practice also in 2019 and I managed to select what I though was the very best of their Geisha lots.
Tangerine, jasmine and honey
Marysabel Caballero & Moises Herrera
February - March 2019
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.