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.

Coffea Diversa Liberica Carbonic Maceration

Name: Coffea Diversa Liberica Carbonic Maceration
Brand: Paradise Coffee
SKU: liberica-4oz
Price: 19.95 USD
Availability: OutOfStock

Regular price $20

Unit price per

Weight:

4oz

Grind:

Whole Bean

Quantity:

only 0 left in stock

Coffee Profile

Continent: Central America

Country: Costa Rica

Farm: Coffea Diversa

Process: Carbonic Maceration Natural

Region: Biollet

Variety: Coffea Liberica Var. Deweverei

Roast Scale

Light Medium Dark

Next Roast Wednesday, July 1st. 4oz

*Please note all items in your cart will roast and ship together. Any items ordered along with this coffee will roast and ship Wednesday, July 1st.

Background Info

Gonzalo Hernandez likes to brag that he’s amassed the world’s largest private collection of coffee trees: more than two hundred species, botanical varieties, mutations and cultivars that grow on his exotic Costa Rican “coffee garden”, Coffea Diversa. His collection includes some of the rarest in the world -- coffees many have neither heard of nor tasted.

Of each variety Gonzalo has only a few trees, and his coffees are sold in small 10 kilogram bags to knowledgeable roasters and friends around the world, first come, first serve. We first visited Coffea diversa and met Gonzalo 10 years ago, and we’ve been looking forward to sharing these ever since.

Of his collection, the first coffee we are featuring this year is a different species of Coffee: Coffea Liberica var. Deweverei.

Liberica is a giant species of coffea native to warm areas of central Africa. It can grow to 50ft tall and usually requires ladders to harvest. before the discovery of the Robusta (Coffea canephora) species it was widely planted in southeast Asia as a rust resistant alternative to Arabica. It is still commercially grown in Indonesia, Malaysia, and the Philippines for domestic consumption and is used in some Arabica producing regions as rootstock for its resistance to root knot nematodes in the soil.

Carbonic maceration is a method adapted from the wine industry that involves putting the whole fruit in a sealed container which is then flushed with CO2 gas. and allowed to ferment for several days. This tends to amplify acidity and fruit flavors. To our knowledge this is the first time this method has been applied to the Liberica species.

Flavor wise expect something totally different than Arabica or Liberica. Like the Coffea Eugenioides coffee from Ecuador we featured in December 2019, Liberica has a high level of sweetness that is reminiscent of artificial sweeteners. herbal and spicy tastes uncommon in arabica mix with lots of stewed fruit flavors. Think mulled-wine, cooked pineapple and plum, blueberry, sage, dried rose, cardamom. sure to be a unique tasting experience!