Geisha is one of the varietals hard to find for sale separately. Its Pinot noir of coffees, hard to grow, hard to roast and when done properly: absolutely the number one.

This one comes from Malawi, its grown between 1400-1500 metres from the sea level, the community is 100% co-operative. Because of the acid character of this varietal, geisha can be roaster quite dark. However its easy to ruin all microstructures in after taste by roasting it too much.

nose: wide-floral vista, honey, hint of peach and when cooling down – little bit of lemon and lime.

taste: overall pure holyness, bright and microstructural bourgogne-like pencil and light chocolate.

I would roast this to City / City+

Geisha is something that will probably change your mind.