El Corozo Geisha -
El Corozo Geisha -
We are incredibly excited to be offering the very special El Corozo Geisha. On our most recent visit to the farm we saw the incredible yields that Fernando Lima (our amazing producer) has achieved at El Corozo with his Geisha plants. We had to get this at KIN+ILK and show off his best coffee.
Geisha Coffee is a rare and very sought after variety of Arabica coffee. It first originated from the Gori Gesha forest in Ethiopia but gained widespread recognition after being cultivated in Central America, firstly in Costa Rica but most famously by Panama.
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 like to thrive in high altitude regions. El Corozo is situated 1900 masl (metres above sea level) this makes it one of the highest farms in El Salvador. The plants are grown under the shade to slow down the maturation process. This means the beans to develop more complex flavours and the cherries ripen at a similar rate which is important for an efficient harvest.
Fernando & Geisha Plant
Tasting with Clifton Coffee
Geisha Arrives in Cardiff
Pulping
This is where the outer skin and pulp of the coffee cherries are mechanically removed shortly after harvesting. This step is crucial for accessing the beans inside while still preserving their integrity.
Fermentation
After pulping, the beans are placed in fermentation tanks or water filled channels for a period of time. During the fermentation, naturally occurring enzymes break down the remaining mucilage (sticky layer) surrounding the beans. This stage is extremely essential for removing any residual sugars and mucilage, which can impact the coffee’s flavour if not properly washed away.
Washing
Next, the beans are thoroughly washed with clean water to remove any remaining traces of mucilage. This is repeated several times until the beans are clean and free from any sticky residue. This is a crucial step for achieving a clean and bright flavour profile in the final cup.
Drying
The beans are spread out on raised drying beds / patio to dry under the sun. Proper drying is essential to reduce moisture content and prevent fermentation defects. The beans are regularly turned to ensure even drying and optimal quality.
Resting and Conditioning
The beans then undergo a resting period where they are stored in a controlled environment to stabilise their moisture content and allow flavours to develop further. This is known as conditioning and is essential for optimising the flavour potential before it is ready for roasting.
Sorting and Grading
The dried beans are sorted and graded based on size, weight and visual defects. This sorting process ensures uniformity and consistency in the final product.
Roasting
Our coffee is then shipped from El Salvador to Clifton Coffee for the roasting stage. This is another vital stage, every coffee will have a different roasting profile to get the absolute best out of it. Our geisha profile is an omniroast allowing the coffee to be brewed as espresso or any filter method. The wonderful Liam from Clifton then delivers fresh coffee to us every week. Before being ground and made by our trusty KIN+ILK baristas.