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La Palma Geishas | Reserve 150g Tin

Title

These Geishas have a limited roasting schedule. If your order is placed later in the week it may not roast and ship until the following week. Anything ordered alongside LP Geisha will roast and ship with it.

110 tins of each available: Update 11/21 - 60% sold out

Brewing Notes-
Bio Innovation : Slightly finer than usual grind; longer bloom time
Grind: 6.0/10  |  Ratio: 1:14.5  |  Bloom: 60g water  |  Total Brew: 3:00
Lactic Finer than usual grind; lighter pours; longer draw down time
Grind: 5.4/10  |  Ratio: 1:16  |  Bloom: 40g water  |  Total Brew: 3:20

 

La Palma y el Tucan was one of the first farms I ever visited; it sits in a beautiful misty mountainous forest surrounded by eucalyptus groves. The fog rolls in early each evening and out late each morning, creating an otherworldly environment. When I first visited, Felipe and Elisa outlined a clear and ambitious vision, but I couldn't have imagined the extent to which they would impact coffee through the next ten years!

Their farm is now one of the foremost experimental  farms for biodiversity, and they embrace an abundance of life mentality at their farm - literally. Instead of working against nature they use natural strategies to ensure plant health and cherry quality. This approach shines through in their geishas; with vibrant and lively fruit notes and refreshing clarity in the cup!

Bio Innovation process: Ripe Geisha Cherries are sealed into clay pots with micro-organisms collected from the forest floor. They are then buried in a cool are and a unique fermentation takes over. This unmatched marriage of terroir and variety results in a wildly curious profile with Blood Orange and Strawberry Rhubarb notes.

Lactic Process: Freshly harvest cherries are pre-fermented in an oxygen-free environment. This results in a high presence of lactic acid (think: milk stout) and a wonderful balancing of the Geisha profile without muting the cup. Notes of: Bing Cherry, Ripe Mandarine, and Honeycrisp Apple

Access pre-ordering for reserve coffees & follow the stories of coffee farmers throughout the most remote areas of the world