This Geisha cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has a subtle floral and fruity flavour profile. A few years ago Jobneel Caceres Dios bought a small piece of land in an area not too far away from his first farm Finca Nacimiento that should be well known among our followers. He wanted to plant more coffee and different rare cultivars like Geisha. This year is the fourth year he was able to produce Geisha coffee from this new farm and the quality is (as expected) getting slightly better every year. Although it is not as expressive as the Geisha coffees we buy from Finca el Puente further south in Honduras, this is still a delicious coffee with delicate and subtle floral and fruity flavours. This particular lot was processed with a slightly different protocol than his Pacas coffees from Nacimiento. Last year we asked Jobneel to avoid de-pulping the cherries right after they were picked and instead let the coffee cherries rest over night and to de-pulp the cherries the following morning. This means the coffee cherries will start a slight fermentation prior to being de-pulped and it also means the parchment coffee is dry-fermented in a tank for 24 hours before washing. This has added a more intense fruity character to the coffee without it being overly fermented in any ways. However, during my visit in march 2025, I realised that Jobneel had built a new wet mill by his house, which is situated at lower altitude than his farms. This meant the fermentation was a lot faster due to the hotter climate. I realised that the protocol we had agreed upon was a bit risky as his coffees that were processed in the new mill would easily ferment too much to my taste. Fortunately I managed to select a few small lots picked in February this year that tasted clean and that were mixed together to become a slight bigger lot of 300 kg. We are expecting even cleaner Geisha coffees  from this farm to arrive later this year as after my visit , Jobneel started fermenting the coffee submerged in cold water which slows down the fermentation a lot and makes the coffee taste crisper and cleaner.