Corpachi Geisha
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In stock
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.
*Please make sure not to vacuum or freeze the coffees while it's degassed enough.
Corpachi Coffee Co.
Edgar Ricauter Gutierrez
Geisha - Anaerobic Cold Fermentation
Panama
This standout Geisha from Corpachi Coffee Company features a 120-hour anaerobic cold fermentation process that enhances sweetness and refines Geisha's classic acidity. Notes of lemon, Darjeeling, and jasmine shine through, with a sweet raspberry finish for a unique yet classic Geisha experience.
Our tasting notes:
- raspberry, lemon, Darjeeling, jasmine
Area: 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.