Tim Wendelboe Finca el Vikingo - Honduras Geisha 250g

Tim's Notes

In 2019 Jobneel Caceres Dios bought a small piece of land in El Sauce, an area not too far away from his first farm Finca Nacimiento that should be well known among our followers. He wanted to plant more coffee and also to plant some rare cultivars like Geisha. This year is the third harvest of Geisha coffee from this new farm.

This particular lot is from the first picking this year and the intensity of flavours is quite subtle and not as expressive as the Geisha coffees from the Caballero family produced further south in Honduras. The coffee has delicate and subtle floral flavour notes of coffee flowers and citrus. From experience the quality will normally improve when the trees grow older so we believe this coffee will become better and better in the years to come and we even expect it to have more flavour intensity from the later 2024 pickings.  

Cultivar

The Geisha cultivar is famous for its floral and citric cup profile. This Ethiopian cultivar was re-discovered by the famous Hacienda la Esmeralda in Panama in the early 2000's where it continues to break price records on online coffee auctions year after year.

Process

Picking and sorting

• The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed.
  

Depupling, fermenting & washing

• After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where the light beans /  floaters are removed.
  

Drying

• The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, vacuum packed and exported.

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.