This limited edition Geisha filter coffee is a single origin made from 100% Arabica beans and comes from the Acatenango Valley volcanic region in Guatemala. The beans for this coffee were grown there in a micro lot on the Monte de Oro farm - at an altitude of around 1,600 m.
The light roasted coffee delights with its fruity, floral taste. It contains notes of strawberry, passion fruit, mango and peach.
This specialty coffee was roasted and hand-packed at a Loring roaster in Hamburg.
Further information and the history of this unique Geisha coffee, the farm and the roaster are listed further down on this page.
About the coffee
This coffee comes from a microlot from the Monte de Oro farm in Guatemala. There, coffee is grown at an altitude of 1,600 m in the immediate vicinity of the Acatenango volcano. The coffee is harvested manually after the sugar content (Brix) of the coffee cherry has been analyzed in order to optimize the quality of the cherries. After harvesting, it is dried on terraces and African beds for 10 days. African beds are raised wooden structures that provide the coffee cherries or washed beans with good air supply so that they do not become moldy. In the first few days, the coffee is dried in very thin layers. These are then gradually enlarged so that the coffee does not dry too quickly.
Coffee in detail
Roasting [filter coffee roasting, light roast]
Variety [100% Arabica - Single Origin]
Strength/Acidity [Full-bodied, Citric Acid]
Taste [Fruity, floral, notes of strawberry, passion fruit, mango and peach]
Origin [Guatemala]
Cultivation height [1,600 m]
Farm [Monte de Oro]
Farmer [Mario Ricardo Alarcón Melendez]
Process [Natural]
Variety [Geisha]
Cupping Score [88.5 points]
About the farm
The Monte de Oro farm is located in the Acatenango Valley, on the hills of Balam Juyu in Guatemala. It is located at an altitude of 1,600 m, near the Acatenango volcano of the same name. It was named after the excellent fertility of the soil on which it is located. The 22-hectare farm has more than five types of coffee, prepared using three different processes, offering a wide range of sensory profiles.
Mario Ricardo Alarcón Melendez
The farm is run by Mario Ricardo Alarcón Meléndez, a trained industrial mechanic. He uses his expertise to develop more responsible production methods, such as reducing water consumption in the wet processing of the coffee from the farm.
Mario is a fifth generation Meléndez coffee farmer and took over the farm from his mother in 2008. She had been running the farm alone since the death of Mario's grandfather in the 1980s. At the time, she was the first woman to run a farm in the region, which meant she faced a lot of criticism.
