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COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

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Colombia, Jose Joaquín Bolaños Geisha

floral, melon, stonefruit

COFFEE FACTS
  • LOCATION: San Augustin, South Huila
  • HARVEST: August, 2021
  • VARIETY: Geisha
  • ELEVATION: 1800m
  • PROCESS: 12-hour carbonic maceration, followed by 24-36 hours traditional fermentation
  • STORAGE: Green coffee frozen to preserve freshness
FILTER BREWING PARAMETERS
  • Water-to-Coffee Ratio, Drip: 17.5 : 1
  • Water-to-Coffee Ratio, French Press: 16 : 1
  • Water Temperature: 95.6°C / 204°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

Twenty years ago, the only place to find the Geisha variety was in a tiny subregion in western Panama. Fast forward to present day, and Geisha is grown in every single coffee-producing country. Between 2012-2014, 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.

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