【Product Name】
Premium Estate Coffee Beans –
Honduras Comayagua El Retoño Jose Luis Suazo Geisha Washed
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【 Coffee Information 】
Honduras Comayagua El Retoño Jose Luis Suazo Geisha Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Honduras Comayagua El Retoño Jose Luis Suazo Geisha Washed
Expressive floral aromatics, Milk tea, Bergamot, Mandarin orange, Citron, Lychee, Dried pineapple, Golden sugar, Ruby Black Tea, Rich, layered, and complex
The farm of smallholder José Luis Suazo, Finca El Retoño, is located in San Sebastián, Comayagua, at an altitude of approximately 1,750 meters. Comayagua lies in the central-western region of Honduras. Based on geography, culture, and terroir, although the farm is situated in Comayagua, its official coffee-growing classification belongs not to the Comayagua region, but to the Montecillos region—similar to most smallholders around the Santa Bárbara mountain area.
Montecillos is one of the six official coffee-producing regions of Honduras, spanning the departments of La Paz, Comayagua, Intibucá, and Santa Bárbara. This particular lot comes from a 1.75-hectare section of Finca El Retoño.
Finca El Retoño made its debut in the Honduras Cup of Excellence in 2016, achieving an impressive 13th place. With support from IHCAFE (Instituto Hondureño del Café), the farm has received technical assistance, including soil analysis to determine optimal nutrient requirements. Typically, fertilization is carried out twice a year, and the farm is well maintained, free from pests and diseases.
Arabica Coffee Variety – Geisha/Gesha Variety
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following washed processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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