Geisha, Honey (250g - 1kg)
Geisha, Honey (250g - 1kg)
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Hibiscus Flower | Red Fruit Jam | White Flowers
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Introducing Geisha Honey from Finca Maputo, a coffee from the farm's first-ever Geisha harvest. Crafted by Henrry Gaibor and Verena Blaser in La Perla, Nanegal, Pichincha, this coffee is the result of a constant commitment to quality and innovation. Grown at 1350 meters above sea level on the western slopes of the Andes, it benefits from a misty climate and volcanic soils that are key to its development.
This coffee, from the June 2025 harvest, was meticulously processed to enhance its complexity. It underwent a honey process, where some of the mucilage remains on the bean during controlled drying. This accentuates a sweet acidity and floral notes.
Variety: Geisha - learn more about why variety matters
Process: Honey
Producers: Henry Gaibor and Verena Blaser
Roast: medium light (Agtron #80, DTR 12%)
More about our roasting process →
Harvest: Current
- Ratio: 1:17 (14 g of coffee per 238 g of water)
- Grinding: Average
- Water: 93°C
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Time:
- 0:00 - 0:30: Pour 30g for the blooming (pre-infusion). Make sure to saturate all the coffee.
- 0:30 - 1:00: Pour up to 100g.
- 1:00 - 1:45: Pour up to 170 g.
- 1:45 - 2:30: Pour up to 238 g.
- Total duration: 2:30 minutes.
- Ratio: 1:2.5
- Dose: 18-20 g
- Performance: 45-50 g
- Extraction time: 25-30 seconds
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