Catuí Roasted Beans
Experience the finest coffee from La Orquidea farm. Grown in high-altitude soil, hand-picked and meticulously processed by award-winning producer, Arjen. Excellent Catui coffee beans.
| Brand | Ginza Coffee Collective |
| Produced together with | Arjen |
| Coffee Master (Cupping) | Fabricio Scocco |
| Cup of excellence | 89.9 |
| From | Nicaragua |
| Variety | 100% Catuí |
| Altitude | 1800 masl |
| Process | Natural |
| Notes | Floral / Nutty / Brown Sugar |
| Food Pairing | See below* |
| Acidity (4.8 Ph) | ◉◉◉◉◉◉◉◉ |
| Body (Clean finish) | ◉◉◉◉◉◉◉◉ |
| Aroma | ◉◉◉◉◉◉◉◉ |
Indulge the essence of solo coffee perfection.
Our specialty blend boasts floral fragrances, with a rich foundation of caramel, panela, apple, and plum notes, complemented by a creamy body and a refreshing hint of lemon citrus. Crafted for lovers of single-origin coffees, its balanced acidity and sweetness promise to delight your senses. Discover the epitome of coffee refinement with our meticulously curated blend.
Well-balanced coffee with a creamy body and delightful sweet, juicy acidity.
Food Pairing
Lemon Cake
Blueberry Muffin
Caramel Shortbread
A journey to Nicaragua's vibrant coffee region
More about our coffee beans
Geisha Ginza is a collaborative creation of smallholder farmer from the Nicaraguan Cooperative Farmers society, our trusted partner in sourcing exceptional coffees. Our farmer partner, who cultivate diverse crops alongside coffee, take great pride in their coffee production. The wet mills in the region consistently produce high-quality coffee, attracting farmers with premium prices.
We carefully select the Geisha lot to meet our standards for taste and sustainability. The coffee cherries undergo a meticulous process at the farmers-operated factory. After harvest, they undergo 16-24 hours of dry fermentation under closed shade for optimal flavor development. The cherries are then washed and graded in channels to select the finest beans. To enhance their characteristics, the beans are soaked in clean water for 16-18 hours, allowing them to absorb moisture and develop a bright and delightful sweetness.
OUR GEISHA BEANS
The Geisha coffee bean originates from the Ethiopian village of Geisha. Although it is a difficult plant that can only grow at high altitudes, it was brought to Costa Rica via Tanzania in 1953. A major enemy of coffee plants in Latin America is leaf rust, and the Geisha is precisely resistant to this.
Finca La Orquídea & Cup of Excellence
2021 was the year Finca La Orquidea won the Cup of Excellence with its Nicaragua Geisha.
From that moment on, the Geisha has increased enormously in popularity and the bean is now even seen by many baristas as the best bean. It is therefore not surprising that the Geisha is now also grown in other countries in Latin America, such as Colombia.
The conditions for this quality in Finca La Orquidea? High altitude, volcanic soil, consistent sun and a large area where the Geisha can shoot up.