{"product_id":"tim-wendelboe-finca-el-vikingo-honduras-washed-geisha","title":"Tim Wendelboe - Finca el Vikingo - (Honduras, Washed, Geisha)","description":"\u003cdiv class=\"product-info-tabs__column\"\u003e\n\u003cdiv class=\"text-block text-block--no-mobile-heading\"\u003e\n\u003cdiv class=\"text-block__content rte\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eRoast date: Mar 3, 2026 \u003c\/p\u003e\n\u003ch2 class=\"product-info-tabs__heading h2\"\u003eAbout this coffee\u003c\/h2\u003e\n\u003cdiv class=\"product-info-tabs__column\"\u003e\n\u003cdiv class=\"text-block text-block--no-mobile-heading\"\u003e\n\u003cdiv class=\"text-block__content rte\"\u003e\n\u003cp class=\"cultivars-inline\"\u003eCultivar:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGeisha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"flavour-notes-inline\"\u003eFlavour notes:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHerbal, floral \u0026amp; citrus\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJobneel Caceres Dios\u003c\/strong\u003e\u003cbr\u003eCountry:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHonduras\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEl Sauce, Santa Barbara\u003c\/strong\u003e\u003cbr\u003eProcess:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003eHarvest date:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eApril- Mary 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca data-encoded-attr-charset=\"dXRmLTg=\" data-encoded-tag-value=\"\" data-encoded-tag-name=\"meta\"\u003e\u003c\/a\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePicking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe coffee is selectively hand picked by hired pickers under supervision of Jobneel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBag \"fermentation\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHand 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDe-pulping and removing mucilage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWet fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe parchment coffee, still with all the mucilage left on, is fermented submerged in clean water in an open cement tank for about 24 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWashing and grading:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDrying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage, milling and logistics.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter 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.\u003c\/li\u003e\n\u003cli\u003eLots with acceptable moisture content and quality are then delivered to the dry mill where the coffee gets cleaned and sorted before packaging for export.\u003c\/li\u003e\n\u003cli\u003eThe coffee is vacuum packed in sealed plastic bags before it is exported.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to brew:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFilter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe strongly recommend using \u003ca href=\"https:\/\/staging-perftest.timwendelboe.coffee\/product\/vst-espresso-filter-basket\/\"\u003eVST filter baskets\u003c\/a\u003e. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"stoa coffee","offers":[{"title":"250g \/ Filter","offer_id":46669038944418,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/ElVikingoGeishaFilter-Webshop.webp?v=1773352101","url":"https:\/\/stoacoffee.ca\/products\/tim-wendelboe-finca-el-vikingo-honduras-washed-geisha","provider":"stoa coffee","version":"1.0","type":"link"}