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Colombia La Reserva Anaerobic Honey GeishaColombia La Reserva Anaerobic Honey Geisha

Anaerobic Honey Geisha

SIZE

170 g bag

170g

Roast Date

QUANTITY

-

1

+

GRIND

SIZE

170 g bag

170g

Roast Date

GRIND

QUANTITY

-

1

+

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive on roast date. 



This delicious honey process Colombian geisha from Finca La Reserva boasts an incredible flavor bouquet featuring floral notes of jasmine, lavender, and rose, with fruity and tea-like characteristics of strawberry, white grape, and green tea.



In the department of Antioquia, Finca La Reserva sits atop the mountains at a dizzying 2000 meters above seal level. When Juan Felipe, La Reserva’s pioneering producer, came on board, he realized the potential of the the land. In 2018, Juan Felipe began executing his long-term plan for the estate. By employing best practices in harvesting and innovation processing, he made La Reserva into a specialty coffee powerhouse.

Colombia Finca La Reserva Anaerobic Honey Geisha

However, La Reserva is not only about innovation in processing and award-winning cup profiles. Juan Felipe is particularly proud of his conservation efforts and finding the balance between high-quality production and caring for the farm’s 200 hectare’s of protected forests. The forest hosts thousands of native species and provides a sanctuary for endangered Andean bears.



Geisha coffee beans are a hybrid variety under the Arabica coffee species. Geisha / Gesha originated in 1931 from the Kaffa region of Ethiopia, specifically in the Gori Gesha forest. It’s also one of the most highly coveted varieties in the world, valued for its incredibly distinct flavor profile that includes delicate floral notes and tea-like character. The trees are naturally low-yielding and can be difficult to cultivate due to their sensitivity, adding to the rarity of geisha coffee beans available on the market.

96 Hour Honey Process Coffee In this bespoke process, ripe red Geisha variety coffee cherries were harvested and floated to sort out less dense beans. Afterwards, the cherries were depulped but some of the mucilage was left intact. The coffee was then fermented anaerobically in hermetically sealed 200-liter tanks for 96 hours. Following, the coffee was fully sun dried. The honey process lies between the natural and washed process. Similar to the washed process, coffee cherries are depulped. However, in the honey process some fruit is kept on the beans in the drying process. The result is usually a coffee retains some fruitiness and sweetness – like a natural - but with a cleaner profile and less fermented flavors – like a washed coffee.

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