Geisha Honey – The first harvest from Finca Maputo

In the world of specialty coffee, few words evoke as much emotion as Geisha . This variety, originally from Ethiopia and cultivated in different regions of the world, has won over coffee tasters and lovers with its delicate, complex, and floral sensory profiles.

Today we present a milestone for Ecuadorian coffee farming: the first Geisha coffee grown in the history of Finca Maputo , produced by Henrry Gaibor and Verena Blaser in La Perla, Nanegal, Pichincha .

The Geisha Honey variety from Maputo grows at 1350 meters above sea level, on the western slopes of the Andes. There, the misty climate and volcanic soils create an ideal environment for the plant to express its full potential.

This coffee is not only the result of a privileged microclimate, but also of a work philosophy focused on quality and innovation that has characterized Henrry and Verena for years.

Honey Process: sweetness and elegance

This batch was harvested in June 2025 and processed using a Honey method , where part of the coffee mucilage remains in the bean during drying.

The result?
A sensory profile that stands out Hibiscus flower, red fruit jam and white flowers, with a sweet, bright and very clean acidity.

The roasting of this batch is medium light (Agtron #80, DTR 12%), designed to highlight the clarity of its notes and its delicacy.

A harvest to remember

The Geisha Honey from Finca Maputo is much more than just coffee: it's a celebration of a dream fulfilled, the first Geisha harvest on this farm, and a reflection of Ecuador's potential on the world map of specialty coffee. Each cup is an invitation to discover a unique, elegant, and vibrant profile.