Caballero Geisha

US$24.51

Expect expressive sweet mandarin flavours with floral notes and a herbal twist from this award winning Geisha coffee.

Additional information

Weight 0.311 kg
Dimensions 15 × 7.5 × 23 cm
Cultivar

Flavour Notes

Producer

Country

Honduras

Region

Chinacla, La Paz

Process

Washed

Harvest

Roast Profile

Bag Size

250g

Contents

Whole Coffee Beans

Quantity

The Geisha cultivar is famous for its floral and citric cup profile. This award winning coffee from the Caballeros is no exception. Unlike the Panamanian geishas which typically has a light bodied cup, this Honduran grown Geisha has a heavier mouthfeel, slight lower intensity of acidity and  a subtle herbal finish. Like last year Moises separated all pickings from his Geisha trees and I was fortunate to be able to select my favourite lots.

When I am brewing this coffee with a V60 or filter coffee method, I sometimes experience a bit slow drawdown time during brewing (time for water to filter through the coffee). If you have the same experience I recommend that you do not grind coarser to compensate for this but rather let it take some more time to make sure the coffee is extracted well. Since this coffee is lightly roasted you will get a more balanced brew even if you have longer brew times. In fact I personally would grind this coffee slight finer than for example the Catuaí from the Caballeros to make sure I get the most sweetness, fruity and floral flavours out of this coffee.

ABOUT THE GEISHA CULTIVAR

The Geisha cultivar is famous for its floral and citric cup profile. This award winning Geisha coffee from the Caballeros is no exception. Unlike the Panamanian geishas which typically has a light bodied cup, these Honduran grown Geisha coffee beans have a heavier mouthfeel, slight lower intensity of acidity ad  a subtle herbal finish.

CABALLERO PRODUCTION PROCESS
Picking and sorting

Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags.

Depupling, fermenting & washing

The coffee cherries are de-pulped in the afternoon and the mucilage is partially removed from the parchment coffee with the use of a mechanical mucilage remover. Then the parchment coffee is fermented over night before the remaining mucilage is washed off with clean water in a washing channel which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing the excess water is removed from the parchment coffee with the help of a centrifuge. Then the coffee is ready for drying.

Drying

The coffees we buy from Marysabel and Moises are all dried slowly on raised beds covered with shade nets. These beds are set up by their house in Marcala where the climate is drier than at the wet mill which is located higher up in the mountains. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and packed in vacuum packs and shipped to Norway.

DO YOU SHIP INTERNATIONALLY?

Yes, we are pleased to offer international shipping with either DHL or Norwegian Post (Posten). Unfortunately, due to customs challenges we are not currently able to ship to Brazil, Vietnam, Russia and Greece, but we are working on finding a solution for these countries.

Note: There are some countries we are only able to send to with DHL at the moment as the Norwegian Postal  Service is not able to deliver to all countries due to the Covid-19 pandemic. Please check this website if your country is open for postal delivery with normal mail.

HOW MUCH DOES SHIPPING COST?

The shipping cost varies based on how many bags you order and the shipping method you choose. It is calculated during checkout.

Norwegian orders: We use Posten for packages delivered within Norway. With this service you can choose between normal mail without tracking or “Pick-up parcel” with tracking and delivered to your local pickup point.

International orders: Customers based outside of Norway can choose between Norwegian mail service with no tracking or DHL with tracking.

WHEN WILL I RECEIVE MY COFFEE?

Below you will find the estimated shipping times for the two shipping services we offer.

Norwegian Post (Posten)

Norway: 2 – 5 days
United States: 5 – 10 days
Rest of world: 7 – 20 days

EU: Not available.

DHL (Tracking provided)

Europe: 2 – 3 days
Rest of world: 3 – 4 days

Please note that because of varying degrees of lock downs due to the Covid-19 situation, deliveries outside of Norway with postal service may take anywhere from 1-6 weeks. DHL is not affected by this delay in a significant way. However this won’t affect the quality of your coffee. The bags are flushed with Nitrogen gas before they get vacuum sealed which maintains the freshness.

For more information, please see our Shipping Information page. If you still have any question, please send an email to hello@timwendelboe.no.

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.

ESPRESSO

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.

Meet the Caballeros

Marysabel Caballero is 3rd generation coffee farmer and together with her husband Moises Herrera they now own over 150 hectares of land planted with coffee near the town Marcala, Honduras. Marysabel’s father don Fabio Caballero is by many regarded as one of the pioneers among high quality coffee producers in Honduras. Together the family run a big wet mill where all of their coffees are processed and dried.

Both Fabio, Moises and Marysabel have consistently been producing some of the best coffees Honduras has to offer. For over a decade they have been winning many top places in the Honduras Cup of Excellence. In 2016 and 2018 they managed to win 1st place with their Geisha coffees, but their first recognition was in the first Cup of Excellence competition in Honduras in 2004 when they won 2nd to 5th place with their Catuaí coffees.

Transparency

We buy coffee directly from Marysabel Caballero and Moises Herrera, the farmers. They mill and pack their own coffee. Boncafe, the exporter, provides logistical service and the coffee is imported by ourselves directly to Norway.

We have been buying coffee from the Caballeros every year since 2009 and we will continue to do so in future years.

Coffee berries

See the farm on Google Maps

Coffee brewing guide

Brewing guides

Browse our brewing guides to learn how to make great tasting coffee at home. No matter if you’re making french press, filter coffee, iced coffee or espresso – we’ll help you get the most out of your coffee.

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