Primera

WHAT IS A Natural Anaerobic PROCESS?

It belongs to the Natural coffee processes.

The Natural Anaerobic process seals whole coffee cherries inside oxygen-free containers before drying them. By removing oxygen, specific lactic and anaerobic microbes drive a slow, controlled fermentation that deeply penetrates the dense seed. This technique intensifies complex fruit esters, enhances acidity brightness, and creates a highly saturated, exotic, and wonderfully funky profile while keeping the inherent sweetness of the natural mucilage.

IN THIS COFFEE:

The journey begins with an intentional "early ripe" harvest, followed by a strict post-harvest manual selection to ensure only the most pristine cherries make the cut. These whole cherries are immediately sealed in custom stainless steel tanks for a 72 to 96-hour anaerobic fermentation. This controlled, oxygen-free phase naturally amplifies the Geisha's bright acidity and pushes those deep, jammy fruit notes into the seed. To halt fermentation and stabilize the coffee, the cherries are first pre-dried under the direct sun for 5 days. Finally, they are moved into a climate-controlled room for a slow, meticulous 17 to 20-day drying period.

GENERAL INFORMATION:

• NAME: Geisha
• MOTHER SPECIES: Arabica
• RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

The Geisha variety is globally celebrated for its extraordinarily sweet, complex, and tea-like cup profile. It is intensely aromatic, featuring dominant floral notes of jasmine, orange blossom, and orchid, beautifully complemented by bright, sparkling citrus flavors such as bergamot, lemongrass, and tangerine. With a delicate, elegant body, a refined malic acidity, and distinct undertones of stone fruits and white peach, it leaves a long, clean, and honey-like sweetness on the finish.

GENETIC ORIGIN & HISTORY:

Geisha is an ancestral wild variety that originates from the southwestern mountains of Ethiopia, specifically near the town of Gesha. In the 1930s, seeds were collected and brought to Kenya and Tanzania, eventually making their way to Latin America (Costa Rica) in the 1950s due to its tolerance to certain coffee diseases. However, its true legendary status was achieved in 2004 in Boquete, Panama, when Hacienda La Esmeralda isolated the variety, noticed its mind-blowing floral profile at high altitudes, and entered it into the "Best of Panama" auction. It shattered all price records, completely revolutionizing the modern specialty coffee industry.