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.

Philippines Sitio Belis Anaerobic Washed

Name: Philippines Sitio Belis Anaerobic Washed
Brand: Paradise Coffee Roasters
SKU: philippines-6oz
Price: 15.0 USD
Availability: OutOfStock

Regular price $15 Sale price ~~$18~~

Unit price per

weight:

6oz

12oz

3x12oz

5lb

Grind:

Whole Bean

Auto Drip

Quantity:

only -139 left in stock

Coffee Profile

Continent: Asia

Country: Philippines

Farm: Various

Process: Anaerobic Washed

Region: Belis, Atok, Benguet

Roast Scale

Light Medium Dark

Tasting Notes

A vibrant coffee, with tropical fruit flavors of pineapple, mango and brown sugar; vanilla, Hazelnut, distinctly sweet.

Farm/Mill: Various / Kalsada Sitio Belis Mill

Process: Double Anaerobic Washed

Variety: Typica, Bourbon

Roast: Light

Description

If you haven't yet had an excellent coffee - or any coffee - from the Philippines, start here. Quality Arabica coffee from the region had been difficult to come by until recently because 90% of the country's production is Robusta, and most of it is locally consumed. Yet the third wave cafe movement has been growing rapidly over the past 5 years, as has their export of quality Arabica beans.

Our friends at Kalsada in the Philippines have been working alongside growers to refine their coffees and bring them to the world stage. Our founder and green buyer Miguel first met the team from the then nascant Kalsada Coffee in Manila in 2013.

Shortly there after, due to a successful Kickstarter campaign, the social entrepreneurs at Kalsada Coffee were were able to raise $15,000 to set up a small wet-mill at Sitio Belis in Benguet, on the Philippines northern most island -Luzon. There a group of 50 families bring their coffee cherry for centralized processing.

With the washing station they're able to produce washed, natural, and honey processed coffees from mostly Typica and Bourbon variety trees growing at 1400-1700masl in the area.

We have featured their Yellow Honey and Natural lots in the past. This year it was their elegant Anaerobic washed lot that stood out on the cupping table.

This coffee was double fermented in sealed bags to create a restricted oxygen environment. First as cherries, and then again after pulping to remove the skins. This was the first year they had tried this type of processing. Happily the results turned out to be excellent.