Finca el Vikingo


This Geisha cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has a subtle floral and fruity flavour profile.

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Flavour Notes

Floral, honey & citrus


Jobneel Caceres Dios




El Sauce, Santa Barbara




May 2023

Roast Profile

Light Roast


Whole Coffee Beans

Bag Size


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 also to plant some rare cultivars like Geisha. This year is the second year he was able to produce Geisha coffee from this new farm and the quality is as expected much better than his first harvest in 2022.

I find this harvest to be more floral and intense compared to the first harvest. Although it is not as expressive as the Geisha coffees from the Caballero family, produced further south in Honduras, this is still a delicious coffee with delicate and subtle floral and citric flavours.  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.   


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.


Picking and sorting
  • The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed.
Depupling, fermenting & washing
  • After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where the light beans /  floaters 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. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, vacuum packed and exported.


How To Brew


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  meters above sea level and is surrounded by a forest which creates a unique micro climate.  Jobneel has planted nitrogen fixing native inga trees and avocado trees to create a natural shade canopy over the coffee trees.

Learn More About Jobneel and his farm  Nacimiento



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.

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