Geisha Honey
Microlot

Geisha / Honey

REF: HO2426
Finished coffee

An elegant, easy-going clean geisha with some pleasant pulpiness in the background. Not your “typical” one, but nonetheless 100% worth turning brown and slurping! Try Geisha Honey

PROCESS:
Honey
ALTITUDE:
1750 m.a.s.l.
SCA:
86.5
CROP:
2024
Honduras
Las Vegas, Santa Barbara
Finca El Mirador / Elder Chaves

Out of stock

€26.30

Out of stock

Floral Floral
Red berries Red berries
Sweet Lemon Sweet Lemon
pulpy Pulpy
Well rounded Well rounded
Fresh Fresh
Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

10.7%
humidity
0.49
water activity

It is pretty common that roasters get stressed when it comes to roast more expensive, super high quality microlots, while chilling out and checking their emails roasting mild, lower-specialty beans. And it should be another way round! The rule of thumb: the better, sweeter, more complex and fancy coffee, the higher window of success it probably has. Don’t sweat it too much, just focus on the roast and try to achieve your desired roast time and color. Pick your starting point according to the processing and origin of the coffee.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

LOCATION: Las Vegas, Santa Barbara

ALTITUDE (MASL): 1750 m.a.s.l

VARIETIES: Pacas (45%), Parainema (35%), and Geisha (20%)

PROCCESING METHOD: Honey, natural, washed

Finca El Mirador

High in the mountains of Santa Bárbara, Honduras, lies El Mirador, a farm perched at 1750 meters above sea level. Owned by Elder Ignacio Chaves Martinez, this 5.25-hectare farm is a testament to passion, hard work, and a love for coffee.

Elder was born on July 31, 1983, in the village of Los Andes, a small community in the municipality of Las Vegas. From a young age, coffee shaped his life. At just seven years old, Elder worked alongside his grandfather, learning the intricacies of coffee cultivation. His grandfather, a patient teacher, passed down not only farming techniques but also a deep appreciation for the land.

In 2009, Elder inherited the family farm. Determined to honor his grandfather’s legacy, he began planting coffee. By 2012, his fields were yielding conventional coffee, and for three years, he worked tirelessly to establish his business. But it was in 2015 that a neighbor introduced him to the world of specialty coffee, igniting a spark that would redefine his journey.

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