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A vibrant and expressive Nicaraguan Geisha from Finca La Bastilla in Jinotega. This anaerobic-processed coffee delivers a bright, fruit-forward cup with notes of blueberry, blackberry, golden cherry, passion fruit, and hibiscus. Grown at 1,300–1,500 meters, this light-medium roast highlights the delicate floral character and complex fruit sweetness of the Geisha variety.
Geisha Pour-Over Recipe
10 oz Cup
• Coffee: 20 g
• Grind: Medium-coarse
• Water: 300 ml
• Water Temperature: 200°F
• Bloom: 45 seconds
• Pour: Circular motions in 50 ml intervals until reaching 300 ml
• Total Brew Time: 2:30–3:00 minutes
A vibrant and expressive Nicaraguan Geisha from Finca La Bastilla in Jinotega. This anaerobic-processed coffee delivers a bright, fruit-forward cup with notes of blueberry, blackberry, golden cherry, passion fruit, and hibiscus. Grown at 1,300–1,500 meters, this light-medium roast highlights the delicate floral character and complex fruit sweetness of the Geisha variety.
Geisha Pour-Over Recipe
10 oz Cup
• Coffee: 20 g
• Grind: Medium-coarse
• Water: 300 ml
• Water Temperature: 200°F
• Bloom: 45 seconds
• Pour: Circular motions in 50 ml intervals until reaching 300 ml
• Total Brew Time: 2:30–3:00 minutes
