Tim Wendelboe Caballero Geisha - Honduras Geisha Filter 250g

Additional information

Tim's Notes

The Geisha cultivar is famous for its floral and citric cup profile. This award winning coffee from the Caballeros is no exception. Unlike the Panamanian geishas which typically has a light bodied cup, this Honduran grown Geisha has a heavier mouthfeel, slight lower intensity of acidity and  a subtle herbal finish. Like last year Moises separated all pickings from his Geisha trees and I was fortunate to be able to select my favourite lots.

When I am brewing this coffee with a V60 or filter coffee method, I sometimes experience a bit slow drawdown time during brewing (time for water to filter through the coffee). If you have the same experience I recommend that you do not grind coarser to compensate for this but rather let it take some more time to make sure the coffee is extracted well. Since this coffee is lightly roasted you will get a more balanced brew even if you have longer brew times. In fact I personally would grind this coffee slight finer than for example the Catuaí from the Caballeros to make sure I get the most sweetness, fruity and floral flavours out of this coffee.

Cultivar

The Geisha cultivar is famous for its floral and citric cup profile. This award winning Geisha coffee from the Caballeros is no exception. Unlike the Panamanian geishas which typically has a light bodied cup, these Honduran grown Geisha coffee beans have a heavier mouthfeel, slight lower intensity of acidity ad a subtle herbal finish.

Process

Picking and sorting

• Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags.

Depupling, fermenting & washing

• The coffee cherries are de-pulped in the afternoon and the mucilage is partially removed from the parchment coffee with the use of a mechanical mucilage remover. Then the parchment coffee is fermented over night before the remaining mucilage is washed off with clean water in a washing channel which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing the excess water is removed from the parchment coffee with the help of a centrifuge. Then the coffee is ready for drying.

Drying

• The coffees we buy from Marysabel and Moises are all dried slowly on raised beds covered with shade nets. These beds are set up by their house in Marcala where the climate is drier than at the wet mill which is located higher up in the mountains. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and packed in vacuum packs and shipped to Norway.

How To Brew

Filter

• We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.

Espresso

• We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.