Finca Deborah illustrates the three methods of Geisha processing that we use: 1. Wet or Washed Method, 2. Natural Method, and 3. Honey or Semi-Washed Method.
As more and more coffee growers embrace sustainable practices and move toward utilizing every part of the harvest, the lowly coffee fruit – also known as cascara, which means skin or peel in Spanish – is seeing a renewed sense of purpose.
The process of growing Geisha coffee seedlings is delicate and labor intensive, but it is worth every ounce of the effort and care that it requires.
Also known as Kyoto coffee, the cold brewing method has been used in Japan since the 1600’s, and this method of preparation has been gaining popularity around the globe over the last few years.
South Korea has emerged as one of the largest consumers of coffee in the world, and this is evident everywhere you look. Coffee shops line the streets and much of Korea’s youth has given up on the leaf and turned to the bean.