El Salvador Jasal Orange Geisha Anaerobic Natural

Back and better than ever! Enjoy our El Salvador Jasal Orange Geisha limited-release Pearl Reserve Special Holiday Edition, presented in a luxurious velvet bag, perfect for gifting. For the fifth year in a row, we’re delighted to share the Jasal Orange Geisha with you—this time in greater abundance than ever before. Our nearly 20-year Direct Trade partnership with Jasal has blossomed into something truly special, thanks to our close bond with the Salaverría family. From the moment their rare Orange Geisha trees matured, Andrés Salaverría set aside exclusive bags just for us—a testament to our friendship and shared passion. We’re thrilled to share this vibrant cup featuring notes of juicy pineapple, ripe cherry, and apricot. It boasts a light body, sweet aroma, and a delicate, tea-like finish. This isn’t just a coffee—it’s history, friendship, and flavor in every sip.

Varietal overview: in 2017 we got some seeds of Orange Geisha by one of our farm consultants from Costa Rica. At the nursery level, they had a natural cross between geisha and orange bourbon. We Planted this seeds at the highest part of the farm, were the micro-climate is more ideal for geisha varieties and started to see the first cherries on 2019. All the first cherries were for replanting more areas. It is until 2021 that the small lot is now productive and offered to the market.

Pour Over Recipe:

1 to 12.5 ratio
28g coffee ground coarsely 
350g water
2:15 brew time
Use 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 seconds
Out: 37 g

Family owned business with more than 100 years of experience in cultivating, processing and exporting one of the finest coffees in El Salvador. The farm San Francisco is located in the Apaneca Ilamatepec coffee growing region, which is the largest coffee producing region in El Salvador. The town were the farm is located is Juayua. The farm offers a wide variety of micro climate and volcanic soils that make it ideal for coffee growing. 95% of the coffee is grown under shade and the soils are volcanic.

The Orange Geisha is harvested by selectively picking only the fully ripe cherries. It is then hand sorted and delivered to the mill. Since the coffee process is natural Anaerobic, it will be placed on the fermentation tanks where we first clean the cherry by adding clean water in order to remove the floaters. Once floaters are removed, we close the tanks for 140 hours under a control micro climate. After this process, it is then placed on raised tables (African beds) for drying.

We have been a Direct Trade partner with Jasal for nearly 20 years, since around 2007. Mike first connected directly with José Antonio Salaverría Sr., and about five years ago his son, Andrés Salaverría, took over as his father began to scale back. Over the years, Mike has built a close relationship with the Salaverría family, even attending the weddings of both sons, José Antonio Jr. and Andrés.

A few years ago, a rare varietal—the Orange Geisha—reached maturity. As Geisha trees can take up to five years to produce, this was a particularly special milestone. From this first harvest, Andrés reserved a couple of bags exclusively for Klatch, underscoring the strength of our partnership.