Your Cart is Empty
$27.75
Twenty years ago, the only place to find the Geisha variety was in a tiny subregion in western Panama. Fast forward and Geisha is grown in every coffee-producing country. Between 2010-2015, seeds of Geisha (mostly from Panama) started finding their way to nurseries worldwide and, by 2015, many had planted Geisha. Over the past few years, I have tasted many of these Geishas from numerous different countries. My experiences have been mixed. In some cases, there is a clear Geisha profile (but with a local twist), and in other cases the coffee tastes nice and clean, with only a fraction of the qualities that have made Geisha famous.
Our coffee is custom roasted for you - freshness is guaranteed. We ship all orders within 1-2 business days, or via our SAME DAY service for local customers.
Part of the industry’s job is to better identify these true-to-the-varietal coffees and protect the Geisha name. Countries like Panama have already started doing this, to create origin denomination and set an expectation for the Panama Geisha brand.
Colombia has more small producers than any other country in the world. These small producers are often remote and have limited access to information. When word of Geisha’s high prices reached some of these producers, they naturally wanted to find seeds to plant their own. Some were able to find seeds of genuine Geishas, some found seeds of similar varieties, and some were duped and received random seeds.
Jose Joaquín Bolaños is from San Agustin in the south of the province of Huila in Colombia. He planted his Geisha trees in 2017 and this was his third harvest. The coffee clearly tastes like Geisha with lots of floral notes, stone fruits, and citrus. The intensity of the “Geisha” flavours in this coffee are lower than those of a more genuine Panama Geisha, but Jose Joaquin’s Geisha has something Panama does not, which is a sweet herbal component that adds complexity to the cup. The coffee is unquestionably Geisha, but it’s more subtle and elegant than its Panama counterpart.
Jose Joaquin uses a fermentation process that includes 24 hours of anaerobic fermentation in cherry, followed by approximately 30 hours of anaerobic fermentation in mucilage form. His farm is very well cared for, and he has a keen interest in improving his coffee. This past harvest, I was able to arrange a Geisha workshop by rockstar Panama producer Ratibor Hartmann. We did the workshop at Jose Joaquin’s farm and Ratibor gave Jose Joaquin tons of feedback on how to improve quality - focusing first on the plant, its nutrition and growing conditions and also on specific details of the processing. I can’t wait to see where Jose Joaquin’s coffee goes! He is so committed to getting better every year, I have no doubt he will reach amazing results.
- Sebastian
