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.

Colombia Finca El Paraíso -Geisha Sake

Name: Colombia Finca El Paraíso -Geisha Sake
Brand: Paradise Coffee
SKU: Sake-4
Price: 60.0 USD
Availability: OutOfStock

Regular price $60

Unit price per

Weight:

4oz

12oz

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only 0 left in stock

Coffee Profile

Continent: South America

Country: Colombia

Farm: Finca El Paraíso

Process: Double Anaerobic Washed

Region: Cauca

Variety: Geisha T.2722/Gesha

Roast Scale

Light Medium Dark

Tasting Notes

Complex aromas of Muscat grapes, Bergamot, Pear, Sake. An immensely floral cup. Soaring acidity and a juicy sweetness. An extremely lush and lingering mouthfeel. One of the most stunning coffees we have come across in the past year.

96 Points by Coffee Review!

"Exuberantly aromatic, rich, very complex. Bergamot, Concord grape, ginger blossom, pistachio, lychee in aroma and cup. Juicy-bright, exceptionally high-toned acidity; lush, silky mouthfeel. Rich, pungent, crisply sweet finish."

"A decadent, expressive, voluptuous double-anaerobic Colombia Geisha with a wide range of aromas and flavors, from spice-toned bergamot to super-sweet lychee."

Background Info

El Paraíso is a farm at 1900m In Cauca, Colombia operated by Diego Bermudez. They grow several varieties on the farm -Bourbon, Castillo, Laurina, and Geisha. Diego also operates the INDESTEC mill processing coffees from neighbor farms as well as their own. Operating a mill that looks more like a laboratory than a coffee mill. Their fermentation methods are quite novel and employ inoculation from a collection of micro-organisms they have isolated from coffee and selected according to their sensory profiles in fermentation. These innovative methods have garnered their coffees many awards.

In 2018 El Paraiso's Bourbon washed entry to Cup of Excellence placed 10th. He has been producing some very interesting coffees of unique flavor profiles for the past few years with names like "Red Plum" and "Lychee" and a Geisha profile he named after his daughter "Letty" Last year we featured his Geisha Letty and Coffee Review scored it 97, Their highest score of the year!

This Year he has a new coffee: Geisha Sake

Compared to many of his coffees this one feels fairly understated. In any other context it is still an explosively aromatic cup. Compared to the Letty, Geisha Sake is more elegant, more balanced, more complex. The flavors of the variety show through more.

Geisha Sake starts with cherries that are harvested over-ripe. The idea being that this longer contact time of the fruit and the seeds allows more of the fruits flavors into the beans.

After sanitizing the cherries with ozone, the cherries then undergo two stages of fermentation. First the whole cherries are submerged under water for 48 hours. After that the coffee is pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation the beans are given a 'Thermal Shock' using Hot and Cold rinses to help the seeds absorb the fermentation metabolites and halt any further fermentation. Afterwards the parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over oxidation of the coffee or continued fermentation

Internally they gave this batch the code J-77. A visit from a client who cupped the coffee and said the flavors reminded him of Sake. And so the name Geisha Sake was born.