Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana
Guatemala - Geisha Finca La Cabana

Guatemala - Geisha Finca La Cabana

95.00 Sale Save

jasmine, papaya, white grape, rooibos tea

Roast Profile

Producer: Isauro Solares / Raul Rodas
Farm: Finca La Cabana
Location: Nueva Santa Rosa
Variety: Geisha

Process: Washed
Altitude: 1,650 masl

Fermentation
Sweetness ▪▪▪
Acidity ▪▪▪▫▫
Roast ▫▫▫

Nueva Santa Rosa is situated in the Santa Rosa department, which has a variety of beneficial microclimates that permit crops to express specialty-grade attributes in the cup. Only recently has it been acknowledged for its strong potential as a specialty coffee origin. The recognition first came when five Santa Rosa lots made it to the 2022 Cup of Excellence, even while it is outside the coffee-growing regions officially designated by the National Coffee Association (ANACAFE).

This predisposition as a terroir producing topnotch quality coffees was reaffirmed in 2023 when Geisha and Pacamara from Santa Rosa once more made it among the highest scoring lots at the Cup of Excellence.

Finca La Cabana is a family farm in its fourth generation. They have received several ANACAFE regional awards for their washed, honey, and natural processed coffees. Under the leadership of Isauro Solares, who is a certified Q Processing Level 2 Professional, they belonged among the 2019 Cup of Excellence National Winners. Finca La Cabana is also known for their sustainable coffee production practices, continued efforts to improve quality, and the supplemental employment they provide to community members with unstable jobs.

By collaborating with specialty coffee multi-hyphenate Raul Rodas — four-time Guatemala National Barista Champion, the World Barista Champion in 2012, and 2024 Guatemala National Brewer’s Cup Champion — also the founder of Paradigma Coffee Trading, Finca La Cabana gains insight into patterns of consuming trends in the international specialty coffee market.

This knowledge, gained through Raul’s constant and open communication across his network of world-class roasters, enables them to orient strategic and operational activities at the farm-level toward meeting and pro-actively anticipating consumers’ needs.

For Raul’s part too, he has resolved to be high-quality green coffee buyers’ “eyes, ears, and taste buds on the ground,” matching their requirements with the producers and farms in his dossier, to configure the right combination of specific varieties and processing methods that will construct the desired cup profiles.

The Geisha is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors.

As such, the Geisha is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.

While the evolving taste preferences in specialty coffee consuming communities globally has spurred intentional experimentations in post-harvest processing involving iterations of natural and natural anaerobic fermentation — for instance utilizing extended fermentation times and yeast inoculation — to intensify fruited notes and sweetness while imparting a more viscous mouthfeel, the demand for the clean and transparent, yet complex, cup character of the Geisha endures.

Acclimatized to the Santa Rosa terroir and as a result of the washed process, La Cabana Geisha expresses delicate florality, crisp acidity, and subtle nutty sweetness enhanced by light tropical nuances.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C

WITH MILK:

  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.