Finca El Alisal Natural Geisha

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Bold
  50
• Funky
  20

Roast DateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.: June 16th I was excited for this coffee since I saw it being processed in Ecuador. When I last visited Finca El Alisal, I walked through the beautiful 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. trees at 2000m and I immediately wanted to cup this coffee. But it wasn’t until I saw this particular lot of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. drying in Leonidas’ darkroom that I fell in love with it. The cherries smelled like jasmin and black tea - both common tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. in Geisha but not often so intensely present in the coffee cherries themselves. I had to wait a few weeks until the coffee was done drying and it was then that I got a chance to cup it and confirm all my (good) suspicions. The coffee is amazing. Delicate, refreshing and floral - this coffee reminds me of everything that’s good with this world. Leonidas Jaramillo is another rockstar producer from Ecuador. Leo’s farm, El Alisal, sits at 2000m of elevation, and these conditions, along with Leo’s innovative approach, have resulted in some of Ecuador’s best coffees. Read more below.