Some coffees are merely excellent. The Geisha is in a category of its own.
Originally traced to the Gesha village in Ethiopia and later made famous by Panama's Hacienda La Esmeralda, the Geisha variety has become the most sought-after coffee on the specialty market. Our version — sourced from Carloman Carranza's farm in Peru — brings that extraordinary genetics to a terroir that adds its own quiet complexity.
What Makes Geisha Different
Geisha is not a processing style or a roast profile. It is a coffee variety — like a grape varietal in wine. Its elongated bean shape is distinctive, and its flavour profile is unlike anything grown elsewhere: jasmine florals, bergamot, tropical fruit, and a tea-like delicacy that experienced coffee drinkers describe as almost ethereal.
At its best, Geisha needs no milk, no sugar, and no explanation. It speaks entirely for itself.
Why Peru
Peru has emerged as one of specialty coffee's most exciting origins. High-altitude farms in regions like Cajamarca and San Martin benefit from cool nights, mineral-rich volcanic soil, and careful smallholder farming traditions. Carloman Carranza's lot is grown above 1,900 metres — conditions that slow cherry development and concentrate sugars, producing the complexity Geisha demands.
How We Roast It
Geisha punishes heavy-handed roasting. We use a light to medium-light profile that preserves the floral aromatics and fruit brightness that define the variety. Roasted every Wednesday in Dubai and shipped the same day, this is Geisha at its most alive.
How to Brew It
Pour-over is the only brew method we recommend for Geisha. Use a V60 or Chemex, water at 90–92°C (slightly lower than standard to protect the florals), a 1:16 ratio, and a total brew time of 3 to 3.5 minutes. Grind medium-fine. Use filtered water if possible — mineral content in tap water can mask Geisha's subtler notes.
Peru Geisha is available in limited quantities each week. Once it is gone, it is gone until the next harvest.