Kivu 3
Experience the pure essence of our premium Kivu 3 beans, now proudly organic certified. Each cup is a harmonious blend of rich flavors and sustainable farming practices, ensuring a brew that's as good for the environment as it is for your palate
| Brand | Ginza Coffee Collective |
| Produced together with | Desire Zagabe |
| Coffee Master (Cupping) | Fabricio Scocco |
| Score | Saveur du Kivu (87,53) |
| From | South Kivu - Kalehe Region |
| Variety | 100% Arabica (Red Bourbon) |
| Altitude | 2050 masl |
| Process | Fully Washed |
| Notes | Floral / Tropical / Lemon & Raspberry |
| Food Pairing | See below* |
| Acidity (4.8 Ph) |
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| Body (Delicate) | ◉◉◉◉◉◉◉◉ |
| Aroma | ◉◉◉◉◉◉◉◉ |
The journey from cherry to cup, where every step is taken with the utmost care to deliver an exceptional coffee experience.
Only the finest ripe cherries make the cut.
Carefully handpicked and sorted, they undergo a meticulous floatation process to ensure only the highest quality cherries are selected. These cherries are then gently pulped, removing the skin and most of the fruit, while preserving a touch of the natural sugary mucilage.
The journey continues as the coffee is laid out on raised African beds, where it bathes in the warm sun for an average of 14 days, reaching the perfect moisture level. Once this crucial stage is complete, the parchment coffee is allowed to rest in a cool, dry environment for 1-2 months, allowing the flavors to mature. Finally, the coffee is meticulously milled, sorted, and graded by bean size, ensuring each batch meets our exacting standards.
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.