Josh’s Notes:
Amazing, sake-esque smell on bag open. (Trust me, I’ve drunk a lot of sake. Yikes.) There’s notes of white peach and white grape too, like a nice junmai daiginjo, or similar. On wet, a bright mandarin smell mixed with that white peach. It’s lovely. In the cup, a strikingly soft and round mouthfeel is the first thing I notice. The flavor is again, reminiscent of a high quality sake. A mix of mandarin juice, white peach, and umeshu. For a geisha especially this is a VERY juicy coffee and still maintains such a cool sake note. It makes the whole mouth salivate. As it cools, the cup only gets better.
Also makes an incredible, if somewhat bougie iced coffee option.
Glitch’s Notes:
“Based in Piedamo, Cauca Cauca, Colombia, is a coffee plantation led by farmer Diego Samuel Bermudez. He is known worldwide for his unique approach to designing the desired flavor by incorporating microbiological and thermodynamic knowledge into purification, rather than relying solely on "terroir" (natural environment). The method of bringing out the complex and gorgeous aromas of the coffee cherries themselves without adding any fragrances has opened up new possibilities for specialty coffee.
This lot is a one that brings up the gorgeous Potensiyar that Geisha originally has to a unique world reminiscent of sake. It delays the harvest until just before overripe, increases sugar and aroma, and specializes in lactic acid fermentation to make a clean, clear cup. The roundness like ginjo incense is layered with delicate florals and bright citrus fruits of jasmine and green tea.
The harvest is delayed to just before overripe, and the cherries are used to maximize the precursor of sugar and aroma. After the ozone sterilization, it is oxidized for sixteen hours and water is soaked in cold water for forty-eight hours, the pulp is removed, lactic acid bacteria are added, and anaerobic fermentation for twenty-four hours under a vacuum. This specialization in lactic acid fermentation produces ginjo-scented aromas and clean florals of sake.
After fermentation, the fragrance is confined to the inside of the bean with a "thermal shock" with 48°C hot water and 4oC of cold water, and it dries slowly under low and low temperatures with a deconverent dehumidification dryer. It protects delicate flavors while preventing overfermentation and oxidation.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Amazing, sake-esque smell on bag open. (Trust me, I’ve drunk a lot of sake. Yikes.) There’s notes of white peach and white grape too, like a nice junmai daiginjo, or similar. On wet, a bright mandarin smell mixed with that white peach. It’s lovely. In the cup, a strikingly soft and round mouthfeel is the first thing I notice. The flavor is again, reminiscent of a high quality sake. A mix of mandarin juice, white peach, and umeshu. For a geisha especially this is a VERY juicy coffee and still maintains such a cool sake note. It makes the whole mouth salivate. As it cools, the cup only gets better.
Also makes an incredible, if somewhat bougie iced coffee option.
Glitch’s Notes:
“Based in Piedamo, Cauca Cauca, Colombia, is a coffee plantation led by farmer Diego Samuel Bermudez. He is known worldwide for his unique approach to designing the desired flavor by incorporating microbiological and thermodynamic knowledge into purification, rather than relying solely on "terroir" (natural environment). The method of bringing out the complex and gorgeous aromas of the coffee cherries themselves without adding any fragrances has opened up new possibilities for specialty coffee.
This lot is a one that brings up the gorgeous Potensiyar that Geisha originally has to a unique world reminiscent of sake. It delays the harvest until just before overripe, increases sugar and aroma, and specializes in lactic acid fermentation to make a clean, clear cup. The roundness like ginjo incense is layered with delicate florals and bright citrus fruits of jasmine and green tea.
The harvest is delayed to just before overripe, and the cherries are used to maximize the precursor of sugar and aroma. After the ozone sterilization, it is oxidized for sixteen hours and water is soaked in cold water for forty-eight hours, the pulp is removed, lactic acid bacteria are added, and anaerobic fermentation for twenty-four hours under a vacuum. This specialization in lactic acid fermentation produces ginjo-scented aromas and clean florals of sake.
After fermentation, the fragrance is confined to the inside of the bean with a "thermal shock" with 48°C hot water and 4oC of cold water, and it dries slowly under low and low temperatures with a deconverent dehumidification dryer. It protects delicate flavors while preventing overfermentation and oxidation.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
