Geisha Spirits Coffee

We invite you to embark on a journey of discovery into the world of exclusive and experimental speciality coffees. Join us on this journey with our new Rare Edition.

Our Geisha Spirits, from farmer Wilder Lazo, is a typically delicate Geisha coffee that stands out from other Colombian coffees thanks to its exceptional freshness and floral aromas. Fruity notes of star fruit, lime and mandarin merge with floral hints of rose petals, green tea and lemongrass.

Geisha Spirit is roasted to suit all filter coffee preparation methods. We recommend it for preparation using the pour over method, such as with the Hario v60. Alternatively, Geisha Spirits also goes well with the AeroPress or the classic coffee machine. Due to its wonderful fruity flavour, it is also very suitable as an iced coffee or cold brew.

Do you know the history of the Geisha variety? This variety, originally from Ethiopia, was ignored for a long time. It was brought from Ethiopia to Costa Rica and from there to Panama. Although it was cultivated in a few parts there, no particular attention was paid to it. It was not until 2004 that it was treated separately by the now famous Hacienda La Esmeralda farm and entered into a competition in Panama, where this coffee immediately attracted attention due to its exceptional flavour. Since then, this coffee from Panama has achieved record prices at auction. As a result, the Geisha variety has been cultivated on numerous coffee farms all over the world. On our trips, the farmers regularly show us their Geisha plants with pride.

We became aware of Geisha Spirits through our good friends at El Vergel and Forest Coffee in Colombia. This Geisha coffee is produced by the well-known coffee producer Wilder Lazo from Colombia. He grows this variety on his farm in Huila and has developed a special, innovative protocol for this coffee.
The Geisha variety is one of the most sensitive types of coffee and requires a great deal of attention during cultivation and care during roasting. The hand-picked coffee cherries undergo a multi-stage fermentation process: first, the coffee is pre-fermented slightly in the cherry before the cherries are pulped and left in their mucilage for 140 hours in an anaerobic environment. They are then sun-dried for 18 days between tangerine peels to intensify the depth of flavour of the coffee.

Colombia: Geisha Spirits

• Origin: Finca Bella Alejandria, Acevedo, Departement Huila, Colombia
• Geo-Coordinates: 1°48’19.4″N 75°52’25.3″W
• Altitude: 1.890 m
• Farmer: Wilder Lazo
• Processing: Anaerobic Honey
• Variety: Geisha Variety (Arabica)