Unroasted Nicaragua Geisha Honey Processed 1LB

$11.0 Buy It Now or Best Offer
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Seller Store chrisheh-28
(131) 94.7%,

Location: Clovis, California
Ships to: US,
Item: 354943779410

Restocking Fee:No
Return shipping will be paid by:Buyer
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money Back
Unbranded:Unbranded
Food Aisle:Pantry
Roast:Unroasted
Unit Type:lb
Product:Coffee Bean
Country/Region of Manufacture:Nicaragua

NICARAGUA LA BASTILLA GEISHA HONEY Unroasted FLAVOR: Mango, Nectarine, Pineapple, Bittersweet Chocolate, Tropical Fruit, CaramelBODY: HeavyACIDITY: BrightPROCESS: HoneyMOISTURE: 10.60%Purchase 5lbs or more for 10% off! Via OfferLa Bastilla Geisha Honey Unroasted CoffeeOur honey-processed Geisha variety green coffee micro-lot was sourced from Finca La Bastilla, an idyllic farm set atop the high peaks of Nicaragua’s Jinotega department. Ripe red coffee cherries were picked from La Bastilla’s Geisha micro-farm. The cherries were floated and the skin was removed, but some of the mucilage of the fruit was left intact for the drying stage. The resulting profile offers a sticky sweet, vibrant cup with notes of tropical fruit, stone fruit and a rich mouthfeel. Honey ProcessThe “honey” in honey-processed coffee is unrelated to honey from bees. The term honey refers to the mucilage that surrounds the coffee at the parchment skin. The profile of honey coffees is strongly dependent upon the amount of the coffee mucilage (ie – honey) that is left on the coffee during fermentation. In general, the more mucilage – or honey – left on the bean during fermentation, the sweeter the coffee will be. The cup profile of honey-processed coffees sits strongly in the middle of washed and natural processed coffees. Honey processing generally yields a fruity cup. However, honeys don’t usually have the fruit-bomb effect or the volatility of some naturals. In contrast to washed coffees, honeys often result in a rounder acidity and a more complex mouthfeel. Finally, honey processing is far less water-intensive than washed processing. La Bastilla Coffee EstatesLa Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude. Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request. Geisha (Gesha) Coffee VarietyGeisha is a prized cultivar, which is renowned for its flavor and, often, for its eye-popping price. Originally named Gesha (for the town of Gesha in Ethiopia) the rare coffee is also known as Geisha. The highly sought-after Geisha cup profile is often associated with bright citrus, honeysuckle sweetness, and delicate tea-like and floral notes. However, the cultivation and harvesting of Geisha coffees involves special care and attention. Geisha coffee trees tend to have low yields and can be susceptible to leaf rust. The unique flavor profile, in combination with low-yielding, temperamental trees, make Geisha – or Gesha – a specialty-coffee treasure. Coffee Bean QualityA Strictly High Grown (SHG) coffee is grown at an altitude of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that are considered higher quality. Due to the longer maturation, harvesting and production of SHG coffees generally occurs later in the season. During dry milling, this lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams. GEOGRAPHY:Region JinotegaAltitude 1300-1500PRODUCER:La Bastilla Coffee EstatesVARIETY:GeishaPROCESSING:HoneyHARVEST TIME:December – March

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