Elegant and delicate, that's exactly what this geisha from Honduras is like. The washed coffee from the Tim Wendelboe roastery offers notes of sweet mandarin, jasmine, and honey, which complement each other beautifully with a light herbal touch. A cup that combines freshness with delicate floral elegance and shows why this variety is so highly prized.
Marysabel Caballero is a third-generation coffee farmer who, together with her husband Moises Herrera, owns and manages more than 300 hectares of land divided into several small farms near the town of Marcala. Moises and Marysabel have long been producing some of the best coffees Honduras has to offer. Despite extremely challenging climatic conditions with excessive rainfall and several frosty nights during the harvest, Marysabel and Moises managed to grow a clean and aromatic Geisha variety again this year. Moises said that almost 50% of the beans were damaged by frost and had to be sorted out. Fortunately, they have their own drying facility, so they were able to go through several stages of sorting until the coffee met the highest quality standards. For more than ten years, they have also won many top places in the Honduras Cup of Excellence competition. In 2016, they won 1st place with Geisha coffee, but their first recognition came in the first Cup of Excellence competition in 2004, when they won 2nd and 3rd place with Catuaí coffee.
In the washed method, the cherries first pass through a pulper, which removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed using this method has a cleaner taste, higher acidity, and distinct fruity notes.