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