Process: Washed
Varietal: Geisha
Taste Notes: White flowers, black tea, bergamot, peach
The thing that makes Miguel Lopez unique: alongside his work as a coffee farmer he is a pro coffee taster, handling quality control at the local cooperative. This creates a closed feedback loop and helps Miguel produce a consistent, ever-improving standard of coffee from his farm.
Miguel’s coffee history is rooted in Geisha. When planting his own farm he imported Geisha seeds from Panama, only a handful of these survived so he waited for them to reach maturity and planted an entire hectare.
Miguel loves clean, uncomplicated washed coffee, and doesn’t mess with fermentation too much after finding what he considers to be the perfect process for his Geisha. He pulps the cherry as soon as it’s picked, and ferments in open tanks for ~36 hours - the exact time is determined by feel (when the mucilage isn’t sticky and comes off easily).
The coffee is then washed in spring water, dried in parabolic dryers (i.e. raised beds in poly tunnels) and bagged up - Miguel believes that Geisha needs at least 1 month of rest before roasting for the flavours to open up.
🚀 Free delivery on orders >£25. We’re currently dispatching Mondays and Thursdays
Process: Washed
Varietal: Geisha
Taste Notes: White flowers, black tea, bergamot, peach
The thing that makes Miguel Lopez unique: alongside his work as a coffee farmer he is a pro coffee taster, handling quality control at the local cooperative. This creates a closed feedback loop and helps Miguel produce a consistent, ever-improving standard of coffee from his farm.
Miguel’s coffee history is rooted in Geisha. When planting his own farm he imported Geisha seeds from Panama, only a handful of these survived so he waited for them to reach maturity and planted an entire hectare.
Miguel loves clean, uncomplicated washed coffee, and doesn’t mess with fermentation too much after finding what he considers to be the perfect process for his Geisha. He pulps the cherry as soon as it’s picked, and ferments in open tanks for ~36 hours - the exact time is determined by feel (when the mucilage isn’t sticky and comes off easily).
The coffee is then washed in spring water, dried in parabolic dryers (i.e. raised beds in poly tunnels) and bagged up - Miguel believes that Geisha needs at least 1 month of rest before roasting for the flavours to open up.
🚀 Free delivery on orders >£25. We’re currently dispatching Mondays and Thursdays
