Roasting Wednesdays

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Tasting Notes

Complex tropical fruit aromas of Passionfruit, Mango, and Guava. A sweet and lively cup with hints of tangerine and cream.


Background Info

 Geisha has been the world's most sought after coffee variety since it rose to fame in 2004 after Hacienda La Esmeralda won the Best of Panama cupping competition with it. Since then it has slowly been planted at farms around the world.


In March, 2015 Doug McKenna imported Geisha seeds to Hawaii from Finca La Milagrosa in Boquete, Panama. in February, 2018 he planted 2000 trees of Geisha in a field directly below Black Rock Farm over-looking Kealakekua bay in Kona. 

2020 was the first commercial sized harvest. Beginning in July we began doing yeast fermentation trials on the cherries with a dozen different wine yeast strains and several processing methods. We found a couple that paired very nicely with the geisha variety, helping to accentuate its inherent tropical fruit aromas when paired with our Champagne natural processing method. From October - November 2020 the harvests of the geisha cherries were inoculated with the yeast strains we selected and allowed to ferment for several days before being dried mechanically in a dehumidifying dryer. 

The results are an extraordinarily complex cup that still maintains the mellow, soft and sweet cup profile Kona coffees are known for. 





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  • Continent: Pacific
  • Country: USA
  • Farm: Kona Geisha Farm
  • Process: Yeast Fermented Natural
  • Region: Kealakekua, Kona, Big Island of Hawaii
  • Variety: Geisha

Roast Scale

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