Geisha capsule? Yes, Samurai Shoelace did it! Geisha capsule! (But what is geisha?). Geisha is an Arabica variant (subspecies) that originally comes from Ethiopia, from the area of Mount Ge(i)sha. Hence its name (it has nothing to do with anything else...). This variant was transferred to Central America a few decades ago, where (especially in Panama) it showed a completely different face and took the world by storm (for a long time, the world barista championships were won with geishas).
So if you've heard of it and want to try it, here's your chance! It has everything a geisha coffee should have: tea-filtered softness, perfume notes, chocolate-peach sweetness, and full acidity.
The same family has been growing coffee on the farm where this coffee comes from for about 50 years. About 10 years ago, however, the experimental members of the third generation switched to planting coffee varieties that are different from those common in the region (e.g. this Geisha), with the aim of participating in the Cup of Excellence competitions (where they achieved second place in 2021.)
The current owner of the farm is Don Linarco. He has worked on coffee farms since childhood. In 2014, he inherited his parents' land and became an independent coffee farmer, turning to specialty coffees. In addition to San Gabriel, he manages other plantations. He is constantly experimenting with new coffees and processing methods to produce better coffees.
During the washed process, the harvested ripe coffee cherries are immersed in water and then fermented in airtight bags for 24 hours. The coffee is then hulled and fermented in open containers for another 48 hours using dry fermentation. Finally, it is washed twice and then dried for 22–24 days.
