Tim Wendelboe – Caballero Geisha

The Geisha cultivar is known for its floral and citric flavor profile. This award-winning coffee from the Caballeros region of Honduras is no exception. Unlike the Panamanian Geishas, which tend to have a light body, this Honduran Geisha has a heavier mouthfeel and slightly lower acidity, with a subtle herbal finish. Last year, Moises separated all the pickings from his Geisha trees and I was lucky enough to be able to choose my favorite lots.

When brewing this coffee with a V60 or filter method, I sometimes find that it has a slow drawdown time. If you experience this, I recommend not grinding the coffee coarser to compensate, but rather allowing it to take more time to ensure it is extracted well. Because this coffee is lightly roasted, you will still get a balanced brew even with a longer brew time. In fact, I personally would grind this coffee slightly finer than, for example, the Catuaí from the Caballeros, to make sure I get the most sweetness, fruitiness, and floral flavors out of it.