Honduras Finca el Puente Geisha

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Bright
  30
• Clean
  20

An award-winning Honduran GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. from Marysabel Caballero & Moises Herrera. Marysabel Caballero and Moises Herrera are widely regarded as two of the finest producers in Honduras — as focused on the social and environmental conditions around their farms as on the coffee itself. This Geisha comes from Finca el Puente in Chinacla, La Paz; Tim selected this particular lot from their separated first picking of the 2025 harvest. Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Sweet mandarin · jasmine · honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.. The varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Geisha is famous for its floral, citrus-forward cup. Where Panamanian Geishas tend to be light and delicate, this Honduran-grown version carries a heavier mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., gentler acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a subtle herbal finish — recognisably Geisha, with its own accent. How it's grown & processed Ripe cherries are hand-picked and sorted as they are collected, de-pulped, fermented overnight, then washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. in a channel that floats off the lighter, under-developed beans. Dried slowly on shaded raised beds near Marcala. A hard year of rain and frost meant nearly half the crop was sorted out — what remains is clean and aromatic. Brew it Filter. 55–65g per litre to let the florals sing. If the drawdown runs slow, don't grind coarser — give it time; lightly roasted, it stays balanced even with longer brews. Roasted to order in Kuala Lumpur · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.