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Corpachi Geisha

Regular price ¥7,000

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Degassing notice

We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.

Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.

Corpachi Coffee Co.

Edgar Ricauter Gutierrez

Geisha - Anaerobic Cold Fermentation


このロットは、世界的コーヒー専門家、John Vaz Matias氏の買付による当店専用ロットで、彼により91点以上のスコアがつけられました。コルパチ・ゲイシャは、アナエロビックコールドファーメンテーションにより、華やかなゲイシャ感とマイルドな味わいが楽しめます。レモン、ジャスミンそしてラズベリーシャーベットの後味が、見事に調和しています。This geisha from Corpachi Coffee Co is one of the best we've tried in awhile. We typically don't buy coffees that have very experimental processes, but this anaerobic cold fermentation particularly impressed us. Our reasoning for usually not buying experimental processed coffees, is because we prefer to buy coffees that speak to their terroirs, and experimental processes typically taste like their process and nothing else. This 120-hour anaerobic cold fermentation boosts the sweetness and tweaks the classic geisha acidity, without imparting a flavor of fermentation, which we really enjoyed. The classic flavors of lemon, darjeeling, and jasmine are all very present, but with a sweet raspberry finish, making this unique yet classic take on a geisha, very enjoyable.

Our tasting notes:

    • raspberry, lemon, darjeeling, jasmine


Cordillera, Panama

Altitude: 1450 masl

Varietal: Geisha

Process: 120-hour anaerobic cold fermentation

90+ coffees sourced in collaboration with John Vaz (JV) Matias: This 90+ geisha was sourced by our good friend, JV. JV is a world renowned SCA coffee expert, very dedicated to the coffee industry, making contributions in a variety of ways. His passion for specialty coffee is limitless, and his skillful and meticulous sourcing is unparalleled, thus we trust him to source amazing coffees for us.

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