A stunningly sweet coffee with notes of green apple, lemon with a lingering floral finish.
Located at the edge of the village of Sabanilla de Alajuela, this very special lot was cultivated from the nutrient rich soil of the Poás volcano. It practically jumped off the table during a blind cupping of Geishas and a range of honey processed Villa Sarchis because of its outstanding cup profile and complexity of character.
A challenging varietal to produce, even with low-risk processing methods, this Geisha was processed using an uncommon black honey (or ‘full’ honey) process. Very close to the natural process, it is high-risk due to the possibility of over fermentation which can lead to overly acetic flavours, however, we think you’ll agree that the risk has paid off. The bonus factor with discovering this coffee is finding that it was processed at the Sumava Micro-Mill, owned by our long-time friend and owner of Exclusive Coffees, Francisco Mena.
- FILTER RECIPE
- Suggested method: AeroPress
Dry dose: 15g
Water: 250g / 88°C
Time: 3 mins
Bloom: 80g for 30secs
- Dry dose: 17g
Time: 28-30 secs
Wet weight: 37g
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
This coffee is as sweet and juicy as it is delicate and floral, and like a fine wine provides a drinking experience that dances and fluctuates over time.