Before we talk about Geisha, lets do a very quick lesson about coffee plants. 

 Coffee has two main species types: Arabica and Robusta. Typically, Arabica = good and Robusta = average (or bad). Within these very broad categories there are many different types of coffee trees or ‘varietals’. Just like grape vines, the varietal or plant sub-species will largely determine the quality and flavour which ends up in your cup. 

 But, why do I want it? (Stay with me!)

 Picture this. The year is 1930, the place – a district in the South West Region of Ethiopia known as ‘Gesha’. In a forest, a coffee tree was discovered which was very tall and had elongated and very beautiful leaves. This varietal of tree was named after its place as ‘Gesha’ and then exported to Costa Rica (for research purposes) via Kenya and Tanzania. The ‘Gesha’ was then largely obscured until it resurfaced in Panama around 2004 and won the annual ‘Best of Panama’ coffee competition. 

 But again, why do I care?? Why do I want some?? (Here’s the point!)

 Well, in short – we care about Geisha coffees because they taste SO good. For all the information available about coffee, the most important thing is always flavour and usually Geisha or ‘Gesha’ delivers in spades.

 Geisha varietal coffees have flavours buy which simply aren’t found in many other coffee varietals. Expect flavours ranging from jasmine, black tea, bergamot, citrus, papaya, mango, pineapple, chocolate and orange.Our geisha has distinct juiciness, with flavours of pineapple, jasmine tea and chocolate.V60 brew recipe: 12g/250g water, medium to coarse grind. 35 second 'bloom', 2m40s total pour time.