El Corozo Geisha -
El Corozo Geisha -
We are so very excited to be back offering our delicious El Corozo Geisha... but with a twist! Last year we were honoured to offer our first ever coffee with a different varietal (Geisha). We are incredibly lucky to get to visit our producer every year and see how our Finca El Corozo coffee is doing, that year's yields, etc., and now we also get to see more about the Geisha plants.
If you like coffee with a little... funk, this one is for you, with tasting notes of strawberry compote, orange peel, 80% dark chocolate and crème caramel.
Geisha coffee is renowned for its complex and nuanced flavour profile, which often includes tea-like, floral and fruity notes. The taste is dependent on factors such as soil composition, climate and cultivation techniques. They are known for low yield compared to the other coffee varieties. Additionally, the beans require meticulous care and attention throughout the cultivation and processing stages.
Geisha plants thrive in high altitude regions. Fernando’s Farm, El Corozo, is situated at 1900 masl (meters above sea level) making it one of the highest farms in El Salvador. Coffee plants are grown in the shade to slow the maturation process and allow the beans to develop more complex flavours. This means cherries ripen at a similar rate which is important for an efficient and consistent harvest.
2025 El Corozo Geisha
Our first ever Geisha release - a washed process that celebrated the classic, clean flavours of El Salvador.
Nico & Fernando Lima
Our wonderful manager Nico with Fernando Lima, photographed during our 2026 visit to El Salvador, where Nico got to see the Geisha plants for himself.
2026 El Corozo Geisha
The new El Corozo Geisha. New packaging, new process, new tasting notes.
The Natural Process
Pulping
Unlike the washed process - which is how we processed last year's El Corozo - the outer skin of the coffee cherries are not pulped at this stage. Instead, the whole cherry, skin, pulp and all, is left fully intact around the bean. This is what sets the natural process apart right from the very start, and why this year's Geisha tastes so different.
Drying
The whole El Corozo cherries are spread out on raised drying beds under the El Salvador sun, where they dry slowly over several weeks at 1,900 metres above sea level. Fernando Lima and his team turn them carefully and regularly by hand to ensure even drying and to prevent mould or defects. The altitude and climate at El Corozo make this stage particularly special - the slower the dry, the more complex the final cup.
Fermentation
As the cherries dry, they begin to ferment naturally, with the sugars and mucilage still fully intact around the bean. This slow, natural fermentation is what gives the El Corozo Geisha its distinctive fruity, floral character - and is the reason you'll find strawberry compote, orange peel and crème caramel in the tasting notes rather than the cleaner, more classic notes of a washed coffee.
Hulling
Once fully dried, the outer fruit and papery parchment layer are mechanically removed to reveal the green coffee bean inside. This is the first time the bean has been separated from the cherry - right at the very end of the process.
Resting and Conditiong
The beans then undergo a resting period in a controlled environment to stabilise their moisture content and allow the flavours to develop and settle further. This conditioning stage is essential before the coffee is ready to be shipped.