Nordic Brew Lab

This Geisha is produced by Marysabel Caballero and Moises Herrera in Chinacla. Their coffees are known for combining the floral elegance of Geisha with the slightly fuller body typical of Honduran terroir. 

Ripe cherries are carefully handpicked and sorted during harvest before being depulped the same afternoon. After a short fermentation, the parchment is washed, density-sorted in channels, and dried slowly on raised beds under shade near Marcala, where the drier climate allows for steady, even drying. This careful process preserves the coffee’s floral aromatics, sweetness, and balanced structure.

Expect a floral cup with notes of sweet mandarin, fragrant jasmine and honey with a subtle herbal finish.

Tasting Notes: Sweet Mandarin | Jasmine | Honey

This coffee is produced by Khalid Shifa in Goma, using Ethiopian heirloom varieties originally selected from wild trees in the nearby Coche Forest by Khalid’s grandfather. Many of those same trees still produce today, forming the foundation of the farm. Grown from these forest selections, the coffee reflects a long family tradition rooted in the landscapes of Jimma.  

Cherries are selectively handpicked and rested overnight before depulping the next morning. The parchment coffee is fermented in clean water for about 24 hours, then washed and graded in channels before drying on raised beds under shade nets for 12–14 days. Careful drying and storage preserve a delicate profile with notes of floral tea and stone fruits.

Expect a delicate and soft cup with notes of florals, white tea and stone fruits.

Tasting Notes: Floral | White Tea | Stone Fruit

This Geisha is produced by Jobneel Caceres Dios in El Sauce. A few years ago Jobneel purchased a small plot near his well-known Finca Nacimiento to plant rare varieties like Geisha. Now in its fourth harvest, the quality continues to improve each year, offering a delicate profile with herbal, floral, and citrus notes.

Ripe cherries are handpicked and rested overnight in breathable bags to begin a gentle fermentation before being depulped the following morning. The parchment then ferments submerged in cool water for about 24 hours. After washing and density grading, the coffee is dried on shaded raised beds for 14–20 days, preserving its crisp structure and subtle aromatics.

Expect a clean cup with subtle notes of florals, fruity citrus aromas, and a delicate herbal finish.

Tasting Notes: Herbal | Floral | Citrus

This Pacamara is produced by Marysabel Caballero and Moises Herrera in Chinacla. Pacamara, a cross of Pacas and Maragogipe, is known for its large beans and expressive character, though it can be inconsistent when grown from seed. Through careful selection, Marysabel and Moises have cultivated Pacamara lots with exceptional sweetness and vibrant fruit intensity.

Ripe cherries are handpicked and sorted during harvest before being depulped the same afternoon. After a short overnight fermentation, the parchment is washed and density-sorted in channels, then dried slowly on raised beds under shade near Marcala, where the drier climate allows for careful, even drying. This patient process preserves the coffee’s sweetness and structure.

Expect a complex and fruity cup with winey notes of ripe red berries, and tropical fruits.

Tasting Notes: Winey | Ripe red berries | Tropical fruits