Honduras - Marysabel Y Moise - Geisha Lot 6A

"Upon grinding, the aroma shows lime, peach, bergamot, and honey. On the palate, you’ll taste orange juice brightness, lemon peel zest, and a soft hint of orange blossom, backed by honey sweetness and clean white peach. The cup is fragrant, sweet, and delicate, with a smooth, refined finish." Finca El Puente lies near the town of Marcala in Honduras’ La Paz department, a producing area known for high-elevation coffees and a long harvest season shaped by cooler conditions. The Caballero–Herrera family manages coffee across multiple nearby areas, which lets them match varieties and micro-lots to the most suitable parcels while keeping processing centralised. At around 1,600 metres above sea level, the farm’s elevation supports slower cherry maturation. Marysabel Caballero and Moisés Herrera manage Finca El Puente as a family project rooted in long-term stewardship, building on Marysabel’s third-generation farming background and the guidance of her father, Don Fabio Caballero. Over the years, they transitioned from relying on a larger shared wet mill model to owning and modernising their own milling infrastructure, including dry-milling capacity, so quality decisions stay in-house from harvest through export preparation. Their approach pairs precision with responsibility, with a stated focus on improving social and environmental conditions on and around their farms rather than chasing novelty for its own sake. Geisha at El Puente is planted and evaluated with the same trial-minded discipline the producers apply across their wider varietal program. They are known for raising and testing multiple cultivars from the seedling stage across their farms, using the results to decide what belongs in micro-lot selections versus broader blends. In this context, Geisha is chosen for its inherently high aromatic lift and articulate acidity, traits that become especially transparent under fully washed processing Harvesting begins with strict cherry selection, supported by a double-bag system that separates ripe and unripe fruit, and higher pay to encourage careful picking. Cherries are collected daily, then depulped before mucilage is removed using a Penagos Aqua Pulper, followed by around 12 hours of tank fermentation. After fermentation, the coffee is washed in channels that also function as a selection step, then the parchment is soaked in clean water for a further 12 hours to tighten clarity. Drying typically runs about 14 days on raised African beds, with mechanical dryers available to stabilise results when weather demands it and to fine-tune moisture toward the end of drying using carefully developed profiles. Variety : Geisha Altitude : 1600 masl Process : Washed Origin : Marcala, La Paz