HOT ! El Salvador Jasal Orange Geisha Anaerobic Natural

NEXT ROASTING DATE: - MARCH 30th, 2026

Rare & Exotic - Limited Allocation Series

Experience this unique Geisha coffee from El Salvador. A rare natural hybridization between Geisha and Orange Bourbon. Cultivated at the highest part of Finca San Francisco where the micro-climate is ideal for geisha varieties. This is a very low yield harvest and results in a spectacular coffee. 

ORIGIN: El Salvador 

REGION: Apaneca Ilamatepec 

FARMER: Jasal - San Francisco - Andres Salaverria

CULTIVAR: Geisha

PROCESS: Anaerobic Natural 

ROAST: Medium-Light

SENSORY NOTES: Expressive and fruit-driven. Notes of orange blossom, apricot liqueur, pink grapefruit zest, cocoa powder and marigold in aroma and cup. The acidity is bright yet composed, the mouthfeel velvety and structured. Finish lingers on citrus sweetness and floral spice. A vibrant and well-executed rare Orange Geisha with lush fruit, high-toned florals and graceful structure, elevated by careful anaerobic natural processing.

BREWING RECCOMENDATIONS:

Pour Over Recipe:

1 to 12.5 ratio28g coffee ground coarsely 350g water2:15 brew timeUse a more detailed brewer, such as an April Brewer or a Kalita Brewer (flat bottom brewing device)Instructions:

• Poured into the brewer, start with a Pour of 50g of water
  


• Leave this to bloom for 30 seconds
  


• Once it hits 30 seconds, pour 150g more water to bring your total to 200g
  


• Leave this for about 15 seconds
  


• Once it hits 1:15, pour 100g more water to bring your total to 300g
  


• Leave this for about 30 seconds
  


• Once it hits 1:45, pour 50g more

Espresso Extraction:

Dose: 20 g (double)Temperature: 205°F [96.11°C]Time: 25 secondsOut: 37 g