What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Honduras Santa Lucia Gesha **Next Roast Date: Wednesday, March 22

Honduras Santa Lucia Gesha **Next Roast Date: Wednesday, March 22

Name: Honduras Santa Lucia Gesha **Next Roast Date: Wednesday, March 22
Brand: Paradise Coffee
SKU: honduras-gesha
Price: 62.5 USD
Availability: OutOfStock

Regular price $63 Sale price ~~$125~~

Unit price per

Weight:

12oz

4oz

Grind:

Whole Bean

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Quantity:

only 0 left in stock

Coffee Profile

Continent: Central America

Country: Honduras

Farm: Finca Santa Lucia

Process: Washed

Region: Comayagua

Variety: Geisha/Gesha

Roast Scale

Light Medium Dark

Roasting Wednesday, March 22

*Please note: all items in your cart will roast and ship together.

TASTING NOTES

Aromas of Coriander and Jasmine. A Lively Cup, delicate and Tea-like with notes of candied lemon, honey and white tea.

Background

The Mierisch Family has operated farms in Nicaragua for generations, planting their first coffee farm in 1908. Several years ago while judging the Cup of Excellence competition in neighboring Honduras, They were very impressed by the quality of the coffees and the altitudes available to growers here. They decided to purchase some land at high elevation: 1600-1700m and plant a selection of their best varieties from their farms in Nicaragua.

The Mierisch's received seeds of the Geisha/Gesha variety from Don Pachi Estate in Panama in 2013. It was Don Pachi who first introduced this variety: Geisha T.2722 to Panama from the coffee variety collection at CATIE in the 1960's. They began Planting it at Santa Lucia Farm in 2014.

Here it has thrived, Consistently producing some of the best coffees to ever come out of Honduras. Their Gesha was 1st place in the Cup of Excellence in 2020 and 2021. 2022 they submitted a blend of Gesha and Yellow Pacamara that ranked 2nd. A consistently impressive coffee. This coffee show a different spectrum of flavors than Panama Geisha/Gesha. More Coriander than Bergamot. While still being an excellent example of the sweetness, vibrancy and floral notes this variety can have at its best.

Processing

The Cherries are pulped immediately after harvest and sorting, then dry fermented for 34-48 hours depending on the weather. After fermentation the parchment is put on raised screens in the sun for 2 days before being moved to the greenhouse and dried under 50% shade for an additional 13 days. After which the coffee is bagged in and allowed to stabilize for 1 month before milling.