The Geisha Story
Originating from the Gori Gesha Forest in Ethiopia, coffee seedlings made their way to other regions in Africa in the 1930’s then to the Americas, ultimately arriving in Panama in the 1960’s. In the Panamanian highlands—elevation, tropical climate, rich volcanic soil, cool nights, and an extended rainy season—Geisha began to flourish.
In 2004 Hacienda La Esmeralda shocked the coffee world by winning the Best of Panama competition with their Geisha coffee, and that year set a record for the highest price ever paid for a coffee at auction. Since then, Geisha coffees consistently win international competitions and in 2022 a pound of honey processed Geisha sold for over $6000 USD.
Prized for its juicy sweetness, bright acidity and subtle yet complex floral notes Geisha coffee has quickly spread to other growing regions including Mexico.
The Finca
Our Geisha coffee is the very first harvest by third generation grower Pablo González, whose cultivation began 4 years ago, in the most important coffee region of the state of Veracruz, Huatusco. The finca with its volcanic soil at an elevation 1300 meters amidst a cloud forest has proven to be perfect for growing Geisha. Pablo’s coffee beans, scoring 85.67, have the bright juicy character that has made Geisha coffees sought after by coffee connoisseurs around the world.
Honey Processed
To further demonstrate his skills, Pablo used the honey process to further enhance the flavor of this special coffee.
Honey processed coffee involves removing the outer skin of the coffee cherry, leaving behind some of the sticky, sweet fruit pulp that surrounds the bean. The beans are then laid out on raised beds to dry. As the beans dry, they absorb some of the sweetness and complexity of the fruit, resulting in a coffee with notes of caramel, honey, and fruit.
Additionally, the process is much more environmentally friendly than other processing methods using 90% less water than traditional wet processing, which is a major strain on water resources in coffee-growing regions.
The Roast
We roast our coffee in Todos Santos Mexico, located in Southern Baja where the desert meets the ocean creating consistent temperatures and humidity. We roasted this coffee light to medium to allow the subtle yet complex character shine while creating a balanced acidity and sweetness.
As we struggled to decide on a roast profile that would honor the tremendous work that Pablo had put into this coffee, the answer came in the form of a honey bee landing on the cup and taking a drink. When it returned for another sip, we knew we had it right.
in the cup
Geisha coffee is not just any other coffee, it is an experience. From the moment you take your first sip, you can smell and taste the care that goes into each and every bean. As each experience is personal, we will not bias you with our interpretation. Be mindful as you sip this rare and special coffee and be patient for another surprising attribute of the Geisha experience, how it evolves nicely as the cup cools.
