This Geisha lot has all of the qualities this rarest of varieties continues to be prized for. Complexity in flavour, rich floral aromas and intense sweetness. It's a special coffee, produced in a special environment.
Elevated Brewing
We’re excited by innovation and its potential for impact. With this as our motivation, we seek out opportunities to collaborate with producers who share our vision and supports our goal to set the leading example for the specialty coffee movement in roasted coffees that are the pinnacle of quality.
We bring these coffees to you with Elevated Brewing. Our Elevated Brewing range shares the extraordinary and it’s here we illuminate farming and processing methods of producers at the frontier of innovation that, above all else, provide remarkable flavour experiences.
Recommended brewing
Best
Pour Over
Great Filter (batch brew, French Press, Chemex)
Very good Espresso
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
Owned by Dr. Jacinto Estrada Zanabria, Santa Irene is a protected natural forest reserve stretching out over 320 acres in Cobán - central Guatemala's coffee hub. In 2013, Dr. Zanabria's son, Carlos Estrada, planted within the reserve around 37 acres of Catuaí, Geisha and Bourbon Sidra lots.
Fast forward thirteen years and Carlos is producing coffees of rare qualities rarely associated with Guatemalan lots, and the local climate plays a key role.
Cobán's proximity to the Atlantic Ocean envelopes it in that most rare of climates - a temperate maritime climate. Here, the seasons are either misty or rainy. With no dry season, a year's rainfall can push the 4,000mm mark - up to twice the amount usually seen across the planet's coffee-growing regions.
The unique climate, and the soil composition this drives, helps to produce coffees distinctively different from those grown elsewhere in the country. Often particularly delicate in texture and floral in aroma, Cobán's crop celebrates the diversity in sensory qualities of Guatemalan coffee.
