Nicaragua | Jinotega Geisha
Our Nicaragua Jinotega Geisha is a rare and limited offering that highlights just how expressive coffee can be. Grown in the celebrated Jinotega region, this geisha variety undergoes an anaerobic yeast fermentation that transforms the cup into something deeply fruit-forward and layered. The result is a coffee that shines with passion fruit jam, vibrant orange zest, ripe blueberry, and a deep brown sugar finish.
WHAT IS ANAEROBIC PROCESSING?
Anaerobic Yeast Fermentation is a controlled processing method in which whole coffee cherries are placed in sealed, oxygen-free tanks and inoculated with specific yeast strains. In the absence of oxygen, the yeast directs the metabolic breakdown of the fruit’s sugars and acids, producing a highly regulated fermentation environment. This controlled process enhances the development of distinct volatile compounds, yielding a cup profile with heightened fruit intensity, structured acidity, and a layered sweetness unique to this geisha variety.
Geography
Nicaragua
Locale
Jinotega
Elevation1500 MASL
Variety
Geisha
Profile
Passionfruit Jam + Orange Zest + Blueberry + Brown Sugar