Pair Cupworks
#99 & #100 Geisha Coffee Beans Processed 2-ways from Nicaragua
#99 & #100 Geisha Coffee Beans Processed 2-ways from Nicaragua
Regular price
$34.00 USD
Regular price
Sale price
$34.00 USD
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Check out this duo of spunky geisha coffee! A fun way to try one single harvest processed in TWO different ways! These coffees taste different than what we usually find in geisha varietals which tend to be more delicate and nuanced. In contrast, the flavors of these beans are a bit louder and more punchy.
Inside you'll find individual bags of:
We highly recommend letting these beans age-out after roasting. The flavor really wakes up after 3 weeks after the roast date.
- 125 grams of the #99 Natural-Processed Geisha Coffee Beans from Nicaragua, with notes of Sweet Plum, Cherry Juice, & Chocolate
- 125 grams of the #100 Wash-Processed Geisha Coffee Beans from Nicaragua, with notes of Lemon Candy, Earl Grey, & Caramel
We highly recommend letting these beans age-out after roasting. The flavor really wakes up after 3 weeks after the roast date.
- Origin: Region Jinotega, Nicaragua
- Elevation: 1300-1500 masl
- Farm/Producer: La Bastilla Coffee Estates
- Varietal: Geisha
- Processing: Washed
- Harvest Time: December-March
From the importer, Genuine Origin:
Our new washed-processed Geisha variety unroasted coffee micro-lot was sourced from Finca La Bastilla, an idyllic farm set atop the high peaks of Nicaragua’s Jinotega department...
La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence.
Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.
Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.
