Geisha or Gesha coffee hails from the Arabica family, usually associated with beans from Panama. However, Gesha's ancestry traces back to 1931 Kaffa in Ethiopia, where it was first grown in the Gori Gesha forest. Carried to Latin America, the heirloom plant quickly developed a reputation amongst the specialty coffee world. Renowned for its floral, fruity flavor, the taste of Gesha can differ depending on its origin, often boasting hints of mango, guava, papaya, and citrus. This exquisite flavor can be attributed to Ethiopia where it has long reigned supreme.

Geisha Coffee Variety Washed
Process detail
-Selective hand-picking: Farm workers carefully hand-pick coffee cherries at peak ripeness. This ensures the highest quality from the start.
-Initial sorting: The harvested cherries are first sorted in the field and then delivered to the estate's wet mill. Here, they are sorted again to remove any unripe or defective cherries and other debris.
-De-pulping: The cherries are sent through a mechanical pulper, often a Penagos wet mill, which removes the outer fruit skin. Some lots may undergo a "delayed pulping" method, where the cherries are rested for 12–24 hours before this stage to encourage pre-fermentation.
-Dry fermentation: The beans, now covered in a sticky mucilage layer, are fermented in open tanks. This step typically lasts for 12 to 18 hours, depending on the ambient temperature. The fermentation level is regularly checked to ensure consistency.
-Washing: After fermentation, the coffee is washed with clean water to remove the remaining mucilage. A final "floating" process separates lighter, lower-density beans, ensuring only the highest quality coffee continues to the next stage.
-Drying: The parchment coffee is laid out on raised African beds for drying. The process usually takes 10 to 16 days, depending on the weather. To ensure consistency, the farm has experimented with using shade netting to slow and control the drying time. The beans are frequently turned and monitored for moisture content until they reach a target of around 12%.
-Resting: The dried parchment is moved to a dry storage area to rest before final milling and export.

Origin: Mount Oldeani, Tanzania
Farm: Acacia Hills
Altitude: 1800 - 1925 m.s.l.

Actors involved in the coffee supply chain
Leon Christianakis (Acacia Hills Farm) – Typica - Lucky Cat - YOU 🫵🏼