Don't miss out on this new Geisha from Tim Wendelboe! Honduras Finca El Vikingo is sure to delight you. This Geisha was grown in close collaboration with farmer Jobneel Caceres Dios. Every detail of the coffee processing was carefully considered. The result is a clean and fresh coffee with delicate herbal, floral, and citrus notes thatwill convince you that Geisha is truly worth investing in.
A few years ago, Jobneel Caceres Dios purchased a small plot of land in an area near his first farm, Finca Nacimiento, which fans of Tim’s coffee are surely familiar with. Jobneel wanted to grow more coffee of various varieties there. This year marks the fourth year he has successfully grown Geisha there, and its quality (as expected) improves a little more each year. Jobneel and Tim are still working hard to perfect this coffee for future harvests. Together, they selected the El Vikingo plantation on this farm, which will serve as a test site for organic farming experiments conducted in collaboration with Biofilia.
Harvesting is done by hand under Jobneel’s supervision to ensure that only truly ripe cherries are processed. After manual sorting, the cherries are left to rest overnight in nylon bags, where fermentation begins gently and the resulting flavor profile is enhanced. The following morning, the cherries are de-pulped, and the beans—along with the parchment layer and mucilage residues—are transferred to a concrete tank, where wet fermentation in water takes place for approximately 24 hours. The coffee is then washed to remove the mucilage, and light, low-quality beans are separated in a sorting channel. Drying takes place on raised beds in the shade for 14 to 20 days, during which Jobneel and his family carefully remove all defects. After drying, the coffee is stored in airtight GrainPro bags, with each harvest day kept separate, until moisture content and quality are verified. It is then sent to a dry mill for final cleaning and sorting, and before export, it is vacuum-packed into sealed plastic bags.