Caballero Geisha

The Geisha cultivar is famous for its floral and citric cup profile. This award winning coffee from the Caballeros is no exception. Unlike the Panamanian geishas which typically has a light bodied cup, this Honduran grown Geisha has a heavier mouthfeel, slight lower intensity of acidity and  a subtle herbal finish. Like last year Moises separated all pickings from his Geisha trees and I was fortunate to be able to select my favourite lots.

When I am brewing this coffee with a V60 or filter coffee method, I sometimes experience a bit slow drawdown time during brewing (time for water to filter through the coffee). If you have the same experience I recommend that you do not grind coarser to compensate for this but rather let it take some more time to make sure the coffee is extracted well. Since this coffee is lightly roasted you will get a more balanced brew even if you have longer brew times. In fact I personally would grind this coffee slight finer than for example the Catuaí from the Caballeros to make sure I get the most sweetness, fruity and floral flavours out of this coffee.