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