124,50 € / kg
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For the second year in a row, we bring the Don Martin Geisha Enano to Berlin. This lot, however, has been specially fermented: Natural Mejorado. It scores a whopping 90 points on the SCA scale. About the coffee Our Don Martin Geisha Enano (Dwarf Geisha) got its name because of its size. The Enano Geisha variety is significantly smaller than the coffee bushes of other Geisha varieties. This is probably a freak of nature and a spontaneous mutation of the plant variety. But the small size of the Enano does not have a negative effect on the taste of the coffee. Quite the opposite: the coffee's flavours surprise with soft floral notes that are very clear and balanced in the cup. For the past 4 years, Don Martin has been using fermentation processes such as Anaerobic, 777, "El Capulinero" and aerobic fermentation, each with differences in the density, flavour, body or taste of the bean. In order to carry out these processes successfully, the temperature, the Brix degree of the fruit itself, as well as the Brix degree of the coffee juice produced during the anaerobic fermentation and the pH value must be measured daily. The beans are sun-dried, packed and exported. About the farmDon Martin of the Finca La Chumeca is one of our long-term partners. If you want to learn more, read more.
For the second year in a row, we bring the Don Martin Geisha Enano to Berlin. This lot, however, has been specially fermented: Natural Mejorado. It scores a whopping 90 points on the SCA scale.
About the coffee
Our Don Martin Geisha Enano (Dwarf Geisha) got its name because of its size. The Enano Geisha variety is significantly smaller than the coffee bushes of other Geisha varieties. This is probably a freak of nature and a spontaneous mutation of the plant variety.
But the small size of the Enano does not have a negative effect on the taste of the coffee. Quite the opposite: the coffee's flavours surprise with soft floral notes that are very clear and balanced in the cup.
For the past 4 years, Don Martin has been using fermentation processes such as Anaerobic, 777, "El Capulinero" and aerobic fermentation, each with differences in the density, flavour, body or taste of the bean. In order to carry out these processes successfully, the temperature, the Brix degree of the fruit itself, as well as the Brix degree of the coffee juice produced during the anaerobic fermentation and the pH value must be measured daily. The beans are sun-dried, packed and exported.
About the farmDon Martin of the Finca La Chumeca is one of our long-term partners. If you want to learn more, read more.
15,90 €7,95 €
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