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  1. #1
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    Last 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.

    Yesterday, one of our forum member, Kudzu, pm asking about Geisha. Below is his pm.

    Hello, Alex,

    I see references to Geisha coffee as if it is the holy grail of our beloved bean. To see what it is all about, I would like to try it, but have no idea who I might buy it from to know that I am getting the real deal. Can you suggest a reputable source and tell me when to buy it to get beans from the current season's crop?

    All the best,


    I told him that buying great Geisha is more difficult than adopting a 2 month old white baby boy from UK to USA. (well... bit of exaggeration ha ha ha). But it is being sold seasonally and you must buy them from the top most reputable roasters. Last year, I have seen 12 oz Roasted Geisha being sold by Intelligentia at $100.00!!!! (But who knows when it was roasted, right?!)

    anyway, I told Ernie (Kudzu) that I have only 100 grams of Geisha left after using for my customers cupping session. Actually, my main customer, Veneziano Roasters in Melbourne, gave it 92 point and told me that this Geisha is better than the Geisha from "ninety plus coffee" from Panama. He is also exclusive agent for 90+ and bought one bag from me. By the way, if a customer buys a bag or two, that is a pretty darn good sales for this type of Geisha.... (shhhhh... my selling price was $22 per pound! but probably he will sell it at around $75 to $85 per pound in Australia. Actually you might be able to check the final sales pricing from their websites in about 5 month from now. Also, I am going to because I am bit curious what price they will put on for this Geisha...because it was the first time he bought this Geisha.)

    Anyway, since all i got was 100 grams, I was going to roast it today and take it home for my own use, but Since Ernie pm me just in time and I also wanted him to taste this Geisha, I am going to roast today and mail it out to him this Saturday.
    for me, while cupping with customers, I drank enough of Geisha, so I am A-Okay. I want one of my forums friend to try it.

    By the way, below is the farm where I work with for this Geisha. Finca Las Rosas (the best Geisha farm in Huehuetenango) Actually photos that I took about 2 month ago.

    For Geisha production, this farm only works directly with Japanese buyers. The buyers come to this farm every year and buys directly. Actually, Veneziano also placed his order on Geisha last year (2 bags), but due to pre-order from Japanese and short production, I was not able to sell to my customer. But this year, I GOT ONE BAG!!!!! from the farm owner!

    Last 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-16832375_1893218220961965_2434272527246408462_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-16864850_1893218014295319_3242476988743423424_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-16939364_1895389224078198_8023068906122730791_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-16939571_1895389157411538_7418760905644487769_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-16998079_1895389180744869_6262068585819527219_n.jpg








    Last edited by ensoluna; 03-29-2017 at 06:32 AM.

  2. #2
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    When Alex offered me his last 100 grams of Geisha to try, I told him he was too generous, and I was not worthy, but his offer was irresistible. So, guiltily, I IMMEDIATELY accepted his kind offer. Not to worry, I deal with guilt well!

  3. #3
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    Roasting 100 grams of Geisha today.

    Photo #1 & #2 : As you can see, Geisha beans are bigger and elongated & the color is more greener and dense. Left side bean is Geisha and the right is Bourbon.


    Photo #3 : Also, I put 3 different beans for comparison. Far left, Geisha. Middle Bourbon. Far right is Maragogype.
    You will find these comparison of different varietals very interesting. Also, you will notice how deep / dark green color is for the Geisha bean, compared to Bourbon & Maragogype.

    photo #4 is my final 100 grams of Geisha for Ernie/Kudzu.

    After final roasting, I will also put some photos, for educational purpose.


    Last 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17458254_1911185339165253_4307852905092933661_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17553909_1911185352498585_8841092146312776859_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17626575_1911185325831921_5972220144823395289_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17629816_1911185322498588_1522900586233789383_n.jpg
    Last edited by ensoluna; 03-29-2017 at 11:20 AM.

  4. #4
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    Just finished roasting of Geisha & Maragogype.
    I had to roast Maragogype to calibrate the sample roaster before I roast the Geisha. Geisha is a big bean, but compared to Maragogype, it looks quite small.
    For Geisha, I roasted for cupping purpose, so it is light/med roast. For Marago, I did Med roast. Good for Pour Over or French, but not for Cupping purpose.

    Last 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17626344_1911197385830715_6675610806229058908_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17629832_1911197375830716_1204149094848364356_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17630023_1911197369164050_1074336143800586804_n.jpg

  5. #5
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    Bean size comparison.
    First Photo : Far left is Geisha. Right next to it is Bourbon. (for this close up photo, the roasted color of Geisha came out pretty close).

    Second Photo : Far left is Geisha. Middle is Bourbon. Far right is Maragogype. (Bourbone & Marago were roasted Med Roast) the beans looks very dark, but they are not. it is just bad lighting!

    Last 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17522846_1911200342497086_1256514124706138672_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17553829_1911200352497085_1629065245035066642_n.jpg
    Last edited by ensoluna; 03-29-2017 at 11:08 AM.

  6. #6
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    This photo is to show the difference in Regular Geisha roasted bean vs. Geisha Quaker bean. Quaker bean is not matured bean that is very hard and dense, so it does not get roasted properly & looks very very light compared to others. One quaker bean will ruin entire batch of cupping beans. When you break the quaker bean and smell it, it smells just like peanut!

    Last 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17626374_1911200485830405_95365699608635719_n.jpg

  7. #7
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    Okay, Ernie (Kudzu), I got them ready and I will be taking them home this Friday.
    and Mail them to you (both of them, Geisha & Maragogype) on Saturday or latest by next Monday.

    Geisha beans, you can cup it because I roasted it within cupping standard.
    for Maragogype beans, I roasted it before the Geisha in order to calibrate my Joper sample roaster to roast Geisha properly. so it came out Med Roast. But, still it should be very good.

    For your reference, Geisha beans are very difficult to roast. Since this bean is such special bean that has so many different flavor profiles, if you roast 10 second less or more, you will lose quite a bit of flavors. I tried my best, but I am not as good as my Guatemalan partner. But still, if you cup it, it should give you at least 89 to 90 points.

    for Marago, if you want, you can cup and but it is bit dark for cupping. that means, some flavors are already lost due to roast profile.
    Anyway, you can use pour over or chemex. It should give you around 85 to 86 point.

    Ernie, thanks and ENJOY!

    Last 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17498595_1911201005830353_2514921258951934487_n.jpgLast 100 grams of Finca Las Rosas Geisha for my forum friend Kudzu.-17499136_1911201002497020_1735707436326622085_n.jpg
    Last edited by ensoluna; 03-29-2017 at 11:11 AM.

  8. #8
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    I am excited at the prospect of tasting both. I should have confessed up front cupping is beyond my capability. I will use my Chemex and take pains to get it right. Thank you for giving me this opportunity!

  9. #9
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    Quote Originally Posted by Kudzu View Post
    I am excited at the prospect of tasting both. I should have confessed up front cupping is beyond my capability. I will use my Chemex and take pains to get it right. Thank you for giving me this opportunity!
    absolutely my pleasure, Ernie. I truly believe that this is what this coffee forums is for. Helping & learning about coffee. Whatever I can do in the future, Just ask. If I can do it, I will do it for you. thanks

  10. #10
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    Quote Originally Posted by Kudzu View Post
    I am excited at the prospect of tasting both. I should have confessed up front cupping is beyond my capability. I will use my Chemex and take pains to get it right. Thank you for giving me this opportunity!
    by the way, I forgot to say one thing. when you use Chemex to taste my two coffees, please add one more that you get from local roaster or from other on-line seller. Use good water and proper ratio to make all 3 samples for the chemex. Then, taste one by one, sipping and really tasting the flavors. you will be very surprised how different all 3 cups are.....

    Also, since you will be doing with Chemex for all beans, and because the Geisha was roasted mainly for "cupping purpose", If you want to do it with Chemex, you have to grind the Geisha bit finer than normal Chemex ground. So, basically, please make it bit finer ground for Geisha than other two.
    Last edited by ensoluna; 03-29-2017 at 05:19 PM.

 

 
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