Category: 天然
雖然藝伎種從衣索比亞傳入中南美洲的路徑經過了坦尚尼亞，但這個品種在該國的咖啡版圖中卻長期缺席。在 Edelweiss 莊園，Neel 與 Kavita 重新引進了藝伎種，親自採集並培育種子，讓這個品種在莊園中落地生根。
完全成熟的咖啡櫻桃會在黑色遮陽布下進行為期四天的預發酵，過程中維持穩定的空氣流通以控制發酵。接著將櫻桃薄薄鋪開，以日曬方式緩慢乾燥 25 至 26 天，直到含水量降至 12% 以下。
最終呈現的杯中風味，展現了藝伎種聞名的花香層次，伴隨著明亮的水果調性與絲滑柔順的餘韻。
I’m still a bit amazed at how clean and floral the cup is—the fact that this Geisha varietal made its way through Tanzania really shows in the complexity. The dry grounds smell like jasmine, and the brew itself stays sweet even as it cools. Definitely worth the splurge for a slow weekend pour-over.
The tasting notes unfold like a story — floral upfront, then a syrupy sweetness that lingers long after the cup's empty. It's wild to think this varietal barely exists in Tanzania, yet here it is, proving the terroir's potential.
I've tried plenty of geishas from Central America, but this Tanzanian take is a whole different beast — the natural process really lets the varietal's character shine through. It's fascinating to taste a side of Geisha that most people never get to explore, and the cup is honestly unforgettable.
