Story
For the fifth consecutive year, we are delighted to share the Jasal Orange Geisha with you—this time in an abundance that surpasses any previous year. Our nearly two-decade-long Direct Trade partnership with Jasal has blossomed into something truly special, nurtured by 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 are thrilled to present this vibrant cup, bursting with notes of juicy pineapple, ripe cherry, and apricot. It boasts a light body, a sweet aroma, and a delicate, tea-like finish. This isn’t just a coffee; it’s a testament to history, friendship, and flavor in every sip.
Varietal Overview: In 2017, we acquired some seeds of Orange Geisha from one of our farm consultants in Costa Rica. At the nursery level, these seeds exhibited a natural cross between geisha and orange bourbon. We planted these seeds at the highest point of our farm, where the microclimate is ideal for geisha varieties. We began to see the first cherries in 2019, and all of them were replanted in more areas. It wasn’t until 2021 that the small lot became productive and was ready to be offered to the market.
Coffee Review (November 2025): 94 Points
Blind Assessment:
Expressive and fruit-driven, the aroma and cup are filled with notes of orange blossom, apricot liqueur, pink grapefruit zest, cocoa powder, and marigold. The acidity is bright yet composed, while the mouthfeel is velvety and structured. The finish lingers on citrus sweetness and floral spice.
Bottom Line:
This vibrant and well-executed rare Orange Geisha boasts lush fruit, high-toned florals, and graceful structure, all elevated by careful anaerobic natural processing.
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-bottomed brewing device)
Instructions:
Pour the water into the brewer and start with a Pour of 50g. Let it bloom for 30 seconds.
Once the mixture reaches 30 seconds, add 150g more water to bring the total to 200g. Let it sit for about 15 seconds.
Once the mixture reaches 1:15, add 100g more water to bring the total to 300g. Let it sit for about 30 seconds.
Once the mixture reaches 1:45, add 50g more water.
El Salvador Jasal Orange Geisha Anaerobic Natural
El Salvador Jasal Orange Geisha Anaerobic Natural
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Characteristics
Medium Light
Clean
Fruitforward
Pineapple, Cherry, Apricot
Finca San Francisco
Jasal - San Francisco - Andres Salaverria
Geisha
Anaerobic Natural
El Salvador
Story
For the fifth consecutive year, we are delighted to share the Jasal Orange Geisha with you—this time in an abundance that surpasses any previous year. Our nearly two-decade-long Direct Trade partnership with Jasal has blossomed into something truly special, nurtured by 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 are thrilled to present this vibrant cup, bursting with notes of juicy pineapple, ripe cherry, and apricot. It boasts a light body, a sweet aroma, and a delicate, tea-like finish. This isn’t just a coffee; it’s a testament to history, friendship, and flavor in every sip.
Varietal Overview: In 2017, we acquired some seeds of Orange Geisha from one of our farm consultants in Costa Rica. At the nursery level, these seeds exhibited a natural cross between geisha and orange bourbon. We planted these seeds at the highest point of our farm, where the microclimate is ideal for geisha varieties. We began to see the first cherries in 2019, and all of them were replanted in more areas. It wasn’t until 2021 that the small lot became productive and was ready to be offered to the market.
Coffee Review (November 2025): 94 Points
Blind Assessment:
Expressive and fruit-driven, the aroma and cup are filled with notes of orange blossom, apricot liqueur, pink grapefruit zest, cocoa powder, and marigold. The acidity is bright yet composed, while the mouthfeel is velvety and structured. The finish lingers on citrus sweetness and floral spice.
Bottom Line:
This vibrant and well-executed rare Orange Geisha boasts lush fruit, high-toned florals, and graceful structure, all elevated by careful anaerobic natural processing.
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-bottomed brewing device)
Instructions:
Pour the water into the brewer and start with a Pour of 50g. Let it bloom for 30 seconds.
Once the mixture reaches 30 seconds, add 150g more water to bring the total to 200g. Let it sit for about 15 seconds.
Once the mixture reaches 1:15, add 100g more water to bring the total to 300g. Let it sit for about 30 seconds.
Once the mixture reaches 1:45, add 50g more water.
