BONITA byDAK Coffee Roastersis a honey-processed Geisha coffee with a complex and delicate flavor profile. The cup smells and tastes of honeydew melon and lychee, complemented by delicate elderflower and juicy nectarine. In this version, Geisha shows why it is so popular and rightly considered one of the best varieties in the world. Be sure to treat yourself to BONITA—ideally brewed using a filter.
Jorge Rojas grows his Geisha at the Finca El Proceso farm in Colombia, where the cherries ripen at an altitude of over 1,850 meters above sea level. Although this variety originates from Ethiopia, its exceptionally floral and fruity profile has easily earned it recognition and allowed it to spread to other corners of the world. In the hands of an experienced producer like Rojas, its beans are given the space to fully develop their potential.
The processing of BONITA coffee took placeover 48 hoursin two phases. For the first 24 hours, the whole cherries fermented anaerobically in lidded containers, where fermentation began at a pH of 6.3. Rojas then pulped the cherries and returned the beans to the sealed containers for another 24 hours, until the pH dropped to 3.9. The temperature ranged between 19.5 °C at night and 24 °C during the day. After fermentation, he lightly rinsed the coffee, but intentionally not thoroughly, to preserve as much of the Geisha variety’s character as possible. Drying then took place exclusively in marquesinas (on protected, covered beds), with Rojas interrupting the drying process twice and moving the beans to storage—the first time from the afternoon of the fourth day until the sixth day, and the second time from the twelfth to the fourteenth day. In his experience , this process yields a fruitier, cleaner, and fuller cup and overall higher-quality coffee.
- Producer: Jorge Rojas
- Farm: Finca El Proceso
- Variety: Geisha