We have been lucky enough to purchase a small amount of a naturally processed Geisha lot from Peru.
This coffee comes from the Coopchebi Co-op in Chanchamayo Peru.
Geisha was only in the last few years rediscovered growing in Peru, and grows abundantly in the Peruvian highlands.
This coffee is from a small lot growing above 1600 metres above sea level and has been processed as a natural, where the fruit is left to dry on the coffee seed. This imparts a very fruit forward characteristic to the coffee as well as a full body.
We have roasted this coffee to highlight the cherry and honey notes, as well as its smooth creamy body. It has a delicate citrus acidity and a lovely Jasmine aroma.
I like to brew this coffee for pourover with a 1:16.6 ratio with a brew time of 2:00-2:30
Water temp should be between 95c-97C and have a TDS of between 60-120 PPM.