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This new Geisha coffee micro-lot was sourced from Finca La Bastilla, an idyllic farm set in the high peaks of Nicaragua's Jinotega department. Ripe red coffee cherries were picked from Geisha trees, sorted, and laid out to dry without removing the fruit or skin. The resulting vibrant, sweet, fruit-forward cup was the result of pairing the Geisha variety with the natural (dry) processing.
La Bastilla's staff diligently selects only the ripest coffee cherries for Natural (dry) processing. This requires planning since drying naturals is a slow process. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage.
After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a "trade secret" of the La Bastilla mill.
Geisha is a prized cultivar, which is renowned for its flavor. Originally named Gesha (for the town of Gesha in Ethiopia) the rare coffee is also known as Geisha.
The highly sought after Geisha cup profile is often associated with bright citrus, honeysuckle sweetness, and delicate tea-like and floral notes. However, the cultivation and harvesting of Geisha coffees involves special care and attention. Geisha coffee trees tend to have low yields and can be susceptible to leaf rust. The unique flavor profile, in combination with low-yielding, temperamental trees, make Geisha Ð or Gesha - a specialty-coffee treasure.
