Tim Wendelboe - Finca el Vikingo - (Honduras, Washed, Geisha)

Cultivar: Geisha

Flavour notes: Herbal, floral & citrus

Producer: Jobneel Caceres Dios
Country: Honduras
Region: El Sauce, Santa Barbara
Process: Washed
Harvest date: April- Mary 2025

The Geisha cultivar is famous for its floral and citric cup profile. This Ethiopian cultivar was re-discovered by the famous Hacienda la Esmeralda in Panama in the early 2000's where it continues to break price records on online coffee auctions year after year.

Picking

• The coffee is selectively hand picked by hired pickers under supervision of Jobneel.

Bag "fermentation"

• Hand sorted ripe coffee cherries are kept in nylon bags (not air tight) over night. This starts the fermentation process ever so slightly and intensifies the flavour in the final product.

De-pulping and removing mucilage

• The next morning the coffee cherries are de-pulped and the coffee beans with the parchment layer and mucilage on is transported to a tiled cement tank.

Wet fermentation

• The parchment coffee, still with all the mucilage left on, is fermented submerged in clean water in an open cement tank for about 24 hours.

Washing and grading:

• The next morning the mucilage is washed off the parchment coffee and the coffee is graded in a washing channel where the floaters (light coffee beans)  are removed.

Drying

• The coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee.

Storage, milling and logistics.

• After drying, the coffees are stored in air tight grain pro bags. Each daily picking is stored in separate bags until its final moisture and quality is checked and verified.
• Lots with acceptable moisture content and quality are then delivered to the dry mill where the coffee gets cleaned and sorted before packaging for export.
• The coffee is vacuum packed in sealed plastic bags before it is exported.