Josh’s Notes:
Smells like lemon tea on ground, and I could trick myself into thinking it smelt like hot cocoa. This is the taste of a high end geisha. I would have expected it to be washed, but to my surprise it was actually naturally processed! The flavor notes are subtle; with hints of cherry, berries, and dried fruit lurking in the background. That florality and lemon tea flavor is more prominent as I would expect in such an expensive geisha. Very enjoyable.
Note: This is a very expensive cup of coffee primarily meant for competition usage. I don’t recommend this for just casual sipping, and I’d hope your gear is well dialed in! As with many high end coffees, the cost is due to rarity, not flavor.
Glitch’s Notes:
“From the lush mountains of Renacimiento in western Panama’s Chiriquí region, we are thrilled to introduce a beautiful Geisha from Finca Bernardina — a farm deeply connected with nature.
Located within Amistad National Park, about one-quarter of the estate is preserved as untouched native forest, allowing diverse flora and fauna to thrive. Under the gentle shade of natural trees, the coffee cherries mature slowly, developing rich aromas and a refined sweetness.
The name “Bernardina” comes from the grandmother of current owner Felix Aguilar, who began cultivating coffee here in the 1960s. Through three generations, the family’s passion for coffee and respect for nature have evolved into a truly sustainable approach to coffee production.
This lot was carefully processed: fully ripe cherries were selected and fermented for about eight days in polyethylene bags at an average temperature of 22°C. They were then dried gradually on triple-tier beds inside a greenhouse — a meticulous process that creates a clean yet complex cup.
In the cup, you’ll find bright notes of cherry and blackberry, elegant florals typical of Geisha, and a lingering, graceful finish.
Experience the harmony between nature and craftsmanship in every sip.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Smells like lemon tea on ground, and I could trick myself into thinking it smelt like hot cocoa. This is the taste of a high end geisha. I would have expected it to be washed, but to my surprise it was actually naturally processed! The flavor notes are subtle; with hints of cherry, berries, and dried fruit lurking in the background. That florality and lemon tea flavor is more prominent as I would expect in such an expensive geisha. Very enjoyable.
Note: This is a very expensive cup of coffee primarily meant for competition usage. I don’t recommend this for just casual sipping, and I’d hope your gear is well dialed in! As with many high end coffees, the cost is due to rarity, not flavor.
Glitch’s Notes:
“From the lush mountains of Renacimiento in western Panama’s Chiriquí region, we are thrilled to introduce a beautiful Geisha from Finca Bernardina — a farm deeply connected with nature.
Located within Amistad National Park, about one-quarter of the estate is preserved as untouched native forest, allowing diverse flora and fauna to thrive. Under the gentle shade of natural trees, the coffee cherries mature slowly, developing rich aromas and a refined sweetness.
The name “Bernardina” comes from the grandmother of current owner Felix Aguilar, who began cultivating coffee here in the 1960s. Through three generations, the family’s passion for coffee and respect for nature have evolved into a truly sustainable approach to coffee production.
This lot was carefully processed: fully ripe cherries were selected and fermented for about eight days in polyethylene bags at an average temperature of 22°C. They were then dried gradually on triple-tier beds inside a greenhouse — a meticulous process that creates a clean yet complex cup.
In the cup, you’ll find bright notes of cherry and blackberry, elegant florals typical of Geisha, and a lingering, graceful finish.
Experience the harmony between nature and craftsmanship in every sip.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
