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COFFEE SUBSCRIPTION BUILDER

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COFFEE SUBSCRIPTION BUILDER

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step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

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Panama, Hartmann Anaerobic Washed Geisha

CHERRY, PAPAYA, MINERALITY

COFFEE FACTS
  • HARVEST: January, 2020
  • LOCATION: Santa Clara
  • FARM: Finca Ojo de Agua, "One Hectare" Lot
  • ELEVATION: 1450m
  • PROCESSING: Anaerobic Fermentation for 4 days, then Washed
  • VARIETY: Geisha
  • STORAGE: Frozen green coffee defrosted 24 hours before roasting
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

Geisha took the world by storm in 2004, and since then it has gained popularity year after year. After fetching high prices at auctions such as the ‘Best of Panama’ and ‘Esmeralda’, Geisha became widely planted throughout Central America. Geisha’s fame, in comparison to other popular coffees, is legitimate. Although Jamaica Blue Mountain, Kona and Kopi Luwak have all become exotic, high priced coffees, it is not always because they are good, it’s due to ingenious marketing. As a variety, Geisha needs little marketing; the cup speaks for itself. This is not to say that all Geishas are automatically amazing, but in the hands of a great producer with the right conditions, Geishas can be expressive and explosive.

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