Finca El Puente Geisha

Finca El Puente Geisha

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

250g whole coffee beans

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About this coffee

Cultivar: Geisha

Flavour notes: Sweet mandarin, jasmine & honey

Producer: Marysabel Caballero & Moises Herrera
Country: Honduras
Region: Chinacla, La Paz
Process: Washed
Harvest date: March - April 2025

More about the 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 have a light bodied cup, this Honduran grown Geisha coffee has a heavier mouthfeel, slight lower intensity of acidity ad a subtle herbal finish.

How the coffee was produced

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.

Shipping

For our Norwegian customers, we offer two shipping options:

  1. Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
  2. 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.

For all international orders, we ship via DHL - Worldwide Express. This shipping method includes tracking, and all customs duties and taxes are covered in the shipping price, ensuring there are no unexpected charges for your order or its importation into the final destination. The estimated delivery time with DHL is 1-5 business days. For more information about shipping, please visit our FAQ page here. If you have further questions, please contact us here.

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.

Tim's notes

The Geisha cultivar is famous for its floral and citric cup profile. This award winning coffee from Marysabel and Moises is no exception. Unlike the Panamanian Geishas which typically have 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. This particular lot is from their first picking period in 2025.

Despite having extremely challenging weather conditions with excessive rain and some nights with frost during the harvest, Marysabel and Moises were able to produce clean and aromatic Geisha this year too. Moises said that almost 50% of the beans had frost damage and had to be sorted out. Fortunately they have their own dry mill so they were able to pass the coffee through the different sorting stages several times until the coffee was up to their and our quality standards.

The first pickings are as expected slightly less intense than the later harvest we are expecting to arrive later this year, but this is still a beautiful example of the Geisha coffee that Finca el Puente is known for.

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 Finca el Puente to make sure I get the most sweetness, fruity and floral flavours out of this coffee.

Honduras

Finca el Puente

Marysabel Caballero and Moises Herrera are by many considered some of the best coffee producers in Honduras. Apart from quality, their main focus is improving social and environmental conditions on and around their farms.

Read more about the farm

Tim’s Choice – Coffee Subscription

With this coffee subscription, every month Tim will pick out his favourite coffees from our roastery in order to make sure that you receive something new and exciting every time. Freshly roasted coffee is sent out the first Wednesday of the month to all subscribers around the world.

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