It’s Geisha Time
2024 was a big year for us at KIN+ILK, and one of the highlights? The launch of our El Corozo Geisha. On a recent trip to El Corozo, we saw firsthand the incredible work Fernando Lima, our producer, has put into his Geisha plants. The results are nothing short of amazing, and we’re so excited to share this exciting coffee with you.
So, What’s Geisha?
Geisha coffee is a rare and highly prized variety of Arabica. It originally comes from the Gori Gesha forest in Ethiopia but rose to fame after being cultivated in Central America, especially Panama. Geisha is known for its elegant, complex flavour profile—think floral, tea-like, and fruity notes. It’s a delicate coffee, influenced by the soil, climate, and care it gets. It’s also a bit of a diva—Geisha plants have lower yields and need a lot of TLC to really shine.
Why El Corozo Geisha Is So Special?
Geisha plants love high altitudes, and El Corozo is perched at a stunning 1,900 metres above sea level, making it one of the highest farms in El Salvador. Here, the plants grow under shade, slowing down the ripening process and giving the cherries time to develop those incredible flavours. Fernando is all about attention to detail, and it shows in every bean.
How We Process Our Geisha
Our Geisha is a washed coffee, a method that really lets the bean’s natural qualities shine. Fernando is a master at this process, having won many Cup of Excellence awards for his washed coffees.
Here’s how it’s done:
Step 1: Pulping
Right after picking, the outer skin and pulp of the cherries are removed to get to the good stuff—the beans.
Step 2: Fermentation
The beans go into fermentation tanks or water channels, where enzymes break down the sticky layer (mucilage) around them. This step is key to the clean, balanced flavours we love.
Step 3: Washing
Next, the beans are rinsed thoroughly to remove every last bit of mucilage. Fernando’s washing station runs entirely on rainwater, filtered and recycled, so the process is as sustainable as it gets.
Step 4: Drying
The beans are spread out on raised beds to dry in the sun. Fernando knows exactly how long they need to dry—he’s been doing this for years, and his expertise is next level.
Step 5: Resting and Conditioning
Once dried, the beans are stored to stabilise their moisture and let the flavours develop even more.
Step 6: Sorting and Grading
The beans are sorted and graded for size, weight, and quality. Any damaged or subpar beans are removed to make sure only the best make it through.
Step 7: Roasting
Finally, the beans are roasted by the wonderful team at Clifton Coffee. They’ve perfected a roast that brings out all the best in this Geisha—sweet, floral, and balanced. It’s an omni roast, so you can enjoy it as espresso or filter.
Our El Corozo Geisha is available at KIN+ILK St. David’s and Pontcanna, served as a V60 filter coffee. Want to enjoy it at home? You can order it online, and we’ve got a special launch offer—20% off your first purchase with the code: GEISHA20B