Geisha is probably the most highly-regarded coffee varietal being grown in the world today. It originally hails from Ethiopia, but has found a home in several countries; Panama, Colombia and Peru in particular. It can be a fickle mistress; yield (number of coffee cherries per tree) can be low, resistance to pests and diseases can be poor, but when it’s right, it can be spectacular, and many Cup of Excellence winners, World Brewers Cup or World Barista Championship lots are often comprised of Geisha.
In 10 years, we’d never bought one, because we often found that they were simply far too expensive, with not enough bang for the (considerable) buck. We had no intention of changing our approach, until we tasted this Geisha from Wilder Garcia, the farmer who grew the Bourbon that we used in our 10th Birthday coffee. Wilder is a phenomenal producer, based in Huabal, Cajamarca, and he grows Geisha, as well as Bourbon, Java and Typica on his 23 hectare farm.
You can brew this coffee however you like, but for the best results, we suggest a filter method like a Chemex, a V60 or a batch brewer. Expect elegant florals, with rose, jasmine and peach tea, then raspberry, red apple and even some gooseberry. In espresso it will be full-on, but wonderfully perfumed, and will reward great dialling-in. We’re big fans of you drinking your coffee however you like it, but for this one, try it black, and thank us another time.
