| Cultivar | Geisha |
|---|---|
| Flavour Notes | Herbal, floral & citrus |
| Producer | Jobneel Caceres Dios |
| Country | Honduras |
| Region | El Sauce, Santa Barbara |
| Process | Washed |
| Harvest | May 2024 |
| Roast Profile | Light Roast |
| Contents | Whole Coffee Beans |
| Bag Size | 250g |
Finca el Vikingo
kr260.00
This Geisha cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has a subtle floral and fruity flavour profile.
Additional information
Tim's Notes
A few years ago Jobneel Caceres Dios bought a small piece of land in an area not too far away from his first farm Finca Nacimiento that should be well known among our followers. He wanted to plant more coffee and different rare cultivars like Geisha. This year is the third year he was able to produce Geisha coffee from this new farm and the quality is, as expected, better than his first two harvests. I find this harvest to be more floral and intense compared to the previous years.
Although it is not as expressive as the Geisha coffees we buy from the Caballero family further south in Honduras, this is still a delicious coffee with delicate and subtle floral and citric flavours.
This particular lot was also processed with a slightly different protocol than previous years.We asked Jobneel to let the coffee cherries rest over night after picking them and to de-pulp the cherries in the following morning after they were picked instead of the same afternoon. This means the coffee cherries will start a slight fermentation prior to being de-pulped and it also means the parchment coffee is dry-fermented in a tank for 24 hours before washing. This has added a more intense fruity character to the coffee without it being overly fermented in any ways. From experience the quality will normally improve when the trees grow older so we believe this coffee will become better and better in the years to come.
Although it is not as expressive as the Geisha coffees we buy from the Caballero family further south in Honduras, this is still a delicious coffee with delicate and subtle floral and citric flavours.
This particular lot was also processed with a slightly different protocol than previous years.We asked Jobneel to let the coffee cherries rest over night after picking them and to de-pulp the cherries in the following morning after they were picked instead of the same afternoon. This means the coffee cherries will start a slight fermentation prior to being de-pulped and it also means the parchment coffee is dry-fermented in a tank for 24 hours before washing. This has added a more intense fruity character to the coffee without it being overly fermented in any ways. From experience the quality will normally improve when the trees grow older so we believe this coffee will become better and better in the years to come.
Cultivar
The Geisha cultivar is famous for its floral and citric cup profile. This Ethiopian cultivar was re-discovered by the famous Hacienda la Esmeralda in Panama in the early 2000's where it continues to break price records on online coffee auctions year after year.
Process
Picking
- The coffee is selectively hand picked by hired pickers under supervision of Jobneel.
- Hand sorted ripe coffee cherries are kept in nylon bags (not air tight) over night. This starts the fermentation process ever so slightly and intensifies the flavour in the final product.
- The next morning the coffee cherries are hand sorted and floated in clean water.
- The ripe cherries are then de-pulped and the coffee beans with the parchment layer and mucilage on is transported to a cement tank.
- The parchment coffee, still with all the mucilage left on, is dry-fermented in an open cement tank for about 24 hours.
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- The next morning the mucilage is washed off the parchment coffee and the coffee is graded in a washing channel where the floaters (light coffee beans) Â are removed.
- The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee.
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- After drying, the coffees are stored in air tight grain pro bags. Each daily picking is stored in separate bags until its final moisture and quality is checked and verified.
- Lots with acceptable moisture content and quality are then delivered to the dry mill where the coffee gets cleaned and sorted before packaging for export.
- The coffee is vacuum packed in sealed plastic bags before it is exported.
Shipping
For our Norwegian customers, we offer three shipping options:
- Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
- Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.
- Norwegian Post, No Tracking (Brevpost) - This option does not offer tracking. Delivery is estimated within 2-5 business days.
How To Brew
Filter
- We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
- We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.
Finca el Vikingo
Finca el Vikingo is a new farm that Jobneel Caceres Dios purchased and planted with Geisha coffee in 2019. Jobneel also owns and runs  finca Nacimiento with his wife Fany. They were the first farmers I started working with and buying directly from back in 2009 and since then we have been able to systematically improve their coffees to become one of the best in their area, an area that is by many considered to produce the best coffees in Honduras.
Finca el Vikingo is a small coffee farm situated in el Sauce on the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is located in a mini-valley at 1450 - 1490 Â meters above sea level and is surrounded by a forest which creates a unique micro climate. Â Jobneel has planted nitrogen fixing native inga trees and avocado trees to create a natural shade canopy over the coffee trees.
Transparency
We buy coffee directly from Jobneel Caceres Dios, the farmer. San Vicente, the exporter, provides milling and logistical service and the coffee is imported by ourselves directly to Norway. We have been buying coffee from Jobneel every year since 2008 and we will continue to do so in future years.
Learn More About Transparency
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