California Geisha — Finca 1890

Santa Barbara County, California

A world-class washed Geisha that stands among the finest coffees we’ve tasted—regardless of origin.

At a Glance

• Origin: Santa Barbara County, California
• Farm: Finca 1890
• Elevation: ~200 ft above sea level
• Variety: Geisha (Gesha)
• Process: Washed (yeast-assisted fermentation)
• Roast: Light
• Flavor: Plumeria, orange blossom, bergamot, sweet lime, blueberry, white chocolate
• Body: Silky
• Acidity: Brilliant, high-definition

Overview

This coffee challenges more than expectations about where great coffee can be grown—it challenges the idea that geography alone defines quality.

The Geisha from Finca 1890 is not notable because it comes from California. It is notable because, in tasting, it stands shoulder to shoulder with the best washed Geishas we’ve tasted from anywhere in the world in recent years, including Panama.

The cup is classic, floral, and extraordinarily precise: luminous aromatics, electric acidity, and a silky, tea-like structure that defines elite washed Geisha. There is nothing experimental or novelty-driven about the profile. This is a coffee judged purely on cup quality—and it excels.

If this coffee were served without context, its place would be clear. At the pinnacle of coffee quality.

Cup Profile

Aromatics of jasmine, orange blossom, and white florals rise immediately from the cup, followed by bright citrus notes of bergamot, sweet lime, and Meyer lemon. The acidity is vivid and impeccably clean—high-energy without sharpness—carried by a silky, weightless body and a long, resonant finish.

This is a textbook washed Geisha profile, executed at the highest level.

Origin

Finca 1890 is located in the hills above Carpinteria on California’s central coast. While the farm sits at low elevation by traditional coffee standards, a rare combination of latitude, marine influence, and coastal microclimate creates conditions that slow cherry maturation and preserve acidity— producing a cup that rivals high-elevation tropical farms in structure and clarity. Arabica coffees typically take 6-9 months to ripen, in California they take 12 months! This slow ripening no doubt contributes to the coffees stunning complexity and structure.

Here, climate and precision outweigh altitude.

Processing & Roast Approach

This lot was selectively hand-picked at peak ripeness, floated to remove defects, and fermented using a controlled, yeast-assisted washed process designed to enhance clarity rather than impart overt fermentation character. After fermentation, the coffee was fully washed, sun-dried, and meticulously sorted before roasting.

Our light roast profile prioritizes:

• Floral aromatics
• High-definition acidity
• Structural balance
• Transparency over roast flavor

This is a roast designed to get out of the way.

About the Geisha Variety

Geisha (Gesha) originates from the Gori-Gesha forest of Ethiopia and is revered for its floral aromatics, refined acidity, and elegant structure. Since its rise to prominence in Panama in the early 2000s, it has become the benchmark for aromatic washed coffees worldwide.

This California-grown example demonstrates that when climate, process, and roast align, classic Geisha character can transcend geography.

Brewing Recommendations

• Pour-over (V60, Kalita): maximum aromatics and structure
• Aeropress: ultra-clean, floral presentation

Use soft, filtered water and moderate extraction to let the acidity shine without sharpening.

Who This Coffee Is For

• Drinkers who love classic washed Panama Geishas
• Those seeking floral clarity and electric acidity
• Buyers more interested in cup quality than origin novelty

If you prefer fruit-heavy, winey, or fermentation-driven coffees, this is not the profile.

Explore More Floral Coffees

• Kona Geisha — Hawaiian terroir, luminous and refined
• Eugenioides Rey — ancestral sweetness and softness
• Ecuador SL28 — bright, structured, and expressive