Mi Finquita Geisha Natural

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Experimental
  50
• Funky
  40

***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.: April 7th*** This tin is offered at a reduced price due to an earlier roast date, but we continue to 100% stand behind its quality. We rarely discount our coffees — consider this a quiet opportunity to enjoy something special, while it lasts. Can Ratibor Hartmann do no wrong?! His coffees continue to push to the top of my charts! This past Panama harvest, I tasted two coffees that were amazing and very contrasting. Both are Geishas; one is 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. processed and the other is 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. - together, they’re an awesome demonstration of the range of the 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. 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., so we decided to launch both of them together. You have the choice of buying each tin separately or as a set. I go to Panama every year and I spend a week with Ratibor Hartmann. During this week, we taste a lot of Geishas together. I mean a lot – washed, natural, anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., cold fermentations, carbonic macerations, pretty much the whole gamut. You can read more about Ratibor and the two coffees below.