Tasting Series: Finca La Esperanza Honey

<p>
<b>Variety: </b> Geisha
</p>
<p>
<b> Processing: </b> Honey
</p>
<p>
<b> Origin: </b> Quindio, Colombia
</p>
<p>
<b> Producers:</b> Jairo Ivan Lopez
</p>
<p>
<b> Altitude: </b> 1800m
</p>
<p> 	
We're so excited about this incredible addition to our Tasting Series. This honey geisha coffee was grown at Finca La Esperanza in Quindio, Colombia.  Jairo Ivan Lopez, the owner of the farm, tasted a delicious geisha coffee from Panama a few years ago and immediately decided to replant his entire caturra farm to focus on growing specialty-grade geisha coffees. Jairo is a civil engineer by trade and as such runs one of the most expertly built and precisely managed coffee farms we've ever seen. He is continually testing different methods and practices to improve his coffees, and in recent years has been producing absolutely jaw-dropping honey processed geishas.  </p>

<p>We were so impressed by the coffees coming out of Finca La Esperanza that we picked up a bag of both natural-processed and honey-processed coffees. Since the beans come from the same plants on the same farm, this presents a great opportunity to see how different processing methods can accentuate different flavor profiles. For honey coffees, a small amount of mucilage is left on the bean during drying, imparting some extra sweetness and acidity to the end product. Starting with these gorgeous geisha beans, the honey processing amps up the strawberry tartness present in the cup, and brings forward a deep, chocolatey body that caught us by surprise. We were so stoked to compare processing methods with such exquisite geisha beans, and we knew we had to share that experience with the club. Be sure to check out the natural-processed geisha from Finca La Esperanza as well, because we're certain it won't be in stock for long. Enjoy! </p>

<p>
Each shipment will contain 4oz of coffee.</p>

Strawberry, Chocolate, Floral

Variety: Geisha

Processing: Honey

Origin: Quindio, Colombia

Producers: Jairo Ivan Lopez

Altitude: 1800m

We're so excited about this incredible addition to our Tasting Series. This honey geisha coffee was grown at Finca La Esperanza in Quindio, Colombia. Jairo Ivan Lopez, the owner of the farm, tasted a delicious geisha coffee from Panama a few years ago and immediately decided to replant his entire caturra farm to focus on growing specialty-grade geisha coffees. Jairo is a civil engineer by trade and as such runs one of the most expertly built and precisely managed coffee farms we've ever seen. He is continually testing different methods and practices to improve his coffees, and in recent years has been producing absolutely jaw-dropping honey processed geishas.

We were so impressed by the coffees coming out of Finca La Esperanza that we picked up a bag of both natural-processed and honey-processed coffees. Since the beans come from the same plants on the same farm, this presents a great opportunity to see how different processing methods can accentuate different flavor profiles. For honey coffees, a small amount of mucilage is left on the bean during drying, imparting some extra sweetness and acidity to the end product. Starting with these gorgeous geisha beans, the honey processing amps up the strawberry tartness present in the cup, and brings forward a deep, chocolatey body that caught us by surprise. We were so stoked to compare processing methods with such exquisite geisha beans, and we knew we had to share that experience with the club. Be sure to check out the natural-processed geisha from Finca La Esperanza as well, because we're certain it won't be in stock for long. Enjoy!

Each shipment will contain 4oz of coffee.

You must have received this item in order to comment.

Sign in to comment

Kirsten Barrie

U.S.A

Member Since
April '13
7stars 47a7352655fa3ded048196554760f61df8d9125f29993e54d673bd8cd254c1f2

smooth and tart

Like dark chocolate with its tartness, but very smooth.

10/15/18