BRAZIL PEDRO GABARRA GEISHA 96#

Brazilian Geisha offers a rare twist on a classic coffee profile. While its Panamanian counterpart is celebrated for delicate florals, vibrant acidity, and tea-like finesse, the Brazilian version tells a different story. Influenced by a warmer climate and distinct processing techniques, it develops a fuller body with balanced brightness. Expect layered notes of jasmine and bergamot alongside tropical fruits and a subtle hint of chocolate. In a region not typically associated with Geisha, a handful of visionary producers are redefining its expression, crafting a cup that's as intriguing as it is exceptional.

Pedro Gabarra of Fazenda Pinhal boldly captures the essence of his origin, showcasing exceptional craftsmanship. This exotic Geisha requires meticulous care to reach its full potential. Pedro’s refined processing includes a 96-hour aerobic fermentation to preserve the coffee’s authentic character, followed by sun-drying and a 3–4-month resting period to enhance its quality.

The resulting cup is extraordinary Geisha with gentle fruitiness and refined texture. Filter brews reveal layers reminiscent of azuki red bean and cendol, accented by the natural sweetness of palm sugar for a creamy profile. As an espresso, it highlights its fermentation heritage with vibrant notes of mango juice, grape pickle, dried cherry, and complex tempoyak nuances. When combined with milk, it amplifies its creamy Brazilian character, unveiling flavours of condensed milk, hazelnut, and pistachio. This coffee redefines the Geisha profile, celebrating a sweet yet sophisticated expression of specialty coffee.