Gertrudis Geisha
In stock
Degassing notice
We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.
Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.
Cupping review
Due to its masterfully done honey process, Gertrudis Geisha delights with layered and complex flavors displayed on rich and juicy taste. Expect juicy blubbery, yuzu citrus, jasmine and Darjeeling.
Details
Tasting notes: lemon, yuzu, blueberry, jasmine, Darjeeling.
Coffee type: bright, terroir coffee, intense, balanced, solid, classic Geisha
Altitude:1650 m.a.s.l
Area: Loja, Ecuador
Cultivar: Geisha
Producer: Jose Luis Eguiguren
Process: washed anaerobic
Roasted for espresso and filter
Wholebeans(100g or 250g NET)
Hacienda Santa Gertrudis
Santa Gertrudis is especially well known for its unique and diverse selection of the competition style coffees, such as a C.M process coffees in collaboration with an Australia based company. Amongst all the samples Jose sent us, we picked a classic washed Sydra and this honey process Geisha.
A Decent classic geisha
This coffee delivers pretty distinct Classic Geisha flavors with its layered and complex fruit flavors due to the maturity achieved by the processing. The honey process also brings some more sweetness and juiciness to tweak the acidity, along with its rich and round mouthfeel. We can honestly say this Geisha is one of the best Geisha we’ve had in a year, especially the florals are remarkably great as it reminds us of some of the best Volcan Geishas in Panama.