Lerida Estate Honey Geisha
Josh’s notes:
Incredibly sweet geisha with some body. Like someone turned the bass up on a typically clean and floral coffee; this geisha opens up with a dark brown sugar note in the nose, with an incredible flavor that morphs into lemon peels while hot. As the brew cools, this lemon peel turns into more of a sugared orange peel, or marmalade. Sweet all around, this is an A+ geisha that tastes good throughout the temperature spectrum. Great if you love the classic geisha profile but want a bit more personality.
Glitch’s notes:
“This lot is 100% Geisha, an heirloom varietal from Ethiopia that produces a blue-green elongated coffee bean that is especially aromatic and floral. Price Peterson, who owns Hacienda Esmeralda in Panama, experimented by planting it some years ago along with a broader group of varietals. The result was the rediscovery of a great cultivar with extreme fruitiness and floral scents and flavors, but with balance and finesse not seen in other coffees. Coffee farmers in other countries soon followed suit, and the varietal regularly takes home awards in Cup of Excellence competitions held throughout the world.
The processing is what is known as "black honey", a brief explaination of which is required to understand the terminology. Since the advent of micro milling machines, most notably that developed by Penagos in Colombia, small farms have the ability to process their own coffee for a somewhat modest cost of entry. These machines use pressurized water mist to strip away the outer skin of the coffee cherry, and can remove pulp (the fruit surrounding the coffee husk) to a fine tolerance, leaving selective amounts of pulp to dry on the husk. When all the pulp is removed it is fully washed. When a tiny amount remains, it is called yellow honey; when a little more remains it is considered red honey, and a lot remaining is black honey. Neither the skin nor the pulp being removed results in a natural processed coffee.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Josh’s notes:
Incredibly sweet geisha with some body. Like someone turned the bass up on a typically clean and floral coffee; this geisha opens up with a dark brown sugar note in the nose, with an incredible flavor that morphs into lemon peels while hot. As the brew cools, this lemon peel turns into more of a sugared orange peel, or marmalade. Sweet all around, this is an A+ geisha that tastes good throughout the temperature spectrum. Great if you love the classic geisha profile but want a bit more personality.
Glitch’s notes:
“This lot is 100% Geisha, an heirloom varietal from Ethiopia that produces a blue-green elongated coffee bean that is especially aromatic and floral. Price Peterson, who owns Hacienda Esmeralda in Panama, experimented by planting it some years ago along with a broader group of varietals. The result was the rediscovery of a great cultivar with extreme fruitiness and floral scents and flavors, but with balance and finesse not seen in other coffees. Coffee farmers in other countries soon followed suit, and the varietal regularly takes home awards in Cup of Excellence competitions held throughout the world.
The processing is what is known as "black honey", a brief explaination of which is required to understand the terminology. Since the advent of micro milling machines, most notably that developed by Penagos in Colombia, small farms have the ability to process their own coffee for a somewhat modest cost of entry. These machines use pressurized water mist to strip away the outer skin of the coffee cherry, and can remove pulp (the fruit surrounding the coffee husk) to a fine tolerance, leaving selective amounts of pulp to dry on the husk. When all the pulp is removed it is fully washed. When a tiny amount remains, it is called yellow honey; when a little more remains it is considered red honey, and a lot remaining is black honey. Neither the skin nor the pulp being removed results in a natural processed coffee.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Josh’s notes:
Incredibly sweet geisha with some body. Like someone turned the bass up on a typically clean and floral coffee; this geisha opens up with a dark brown sugar note in the nose, with an incredible flavor that morphs into lemon peels while hot. As the brew cools, this lemon peel turns into more of a sugared orange peel, or marmalade. Sweet all around, this is an A+ geisha that tastes good throughout the temperature spectrum. Great if you love the classic geisha profile but want a bit more personality.
Glitch’s notes:
“This lot is 100% Geisha, an heirloom varietal from Ethiopia that produces a blue-green elongated coffee bean that is especially aromatic and floral. Price Peterson, who owns Hacienda Esmeralda in Panama, experimented by planting it some years ago along with a broader group of varietals. The result was the rediscovery of a great cultivar with extreme fruitiness and floral scents and flavors, but with balance and finesse not seen in other coffees. Coffee farmers in other countries soon followed suit, and the varietal regularly takes home awards in Cup of Excellence competitions held throughout the world.
The processing is what is known as "black honey", a brief explaination of which is required to understand the terminology. Since the advent of micro milling machines, most notably that developed by Penagos in Colombia, small farms have the ability to process their own coffee for a somewhat modest cost of entry. These machines use pressurized water mist to strip away the outer skin of the coffee cherry, and can remove pulp (the fruit surrounding the coffee husk) to a fine tolerance, leaving selective amounts of pulp to dry on the husk. When all the pulp is removed it is fully washed. When a tiny amount remains, it is called yellow honey; when a little more remains it is considered red honey, and a lot remaining is black honey. Neither the skin nor the pulp being removed results in a natural processed coffee.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.