{"product_id":"el-itacayo-drd-geisha","title":"El Itacayo DRD Geisha","description":"\u003cdiv class=\"elementor-element elementor-element-d6bd752 elementor-widget elementor-widget-text-editor\" data-id=\"d6bd752\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eWith great joy and sadness we are announcing this final Honduran coffee of 2026, and it is tremendous. Angel Arturo Paz set aside a tiny bit of his special Dark Room Dried (DRD) geisha for us, and we are supremely honored. This coffee is ripe and saturated, with exotic yet refined flavors. We've never put \"watermelon\" as a tasting note on a Prodigal release before, but this coffee has earned its pedigree. With huge pineapple, red wine, and watermelon, this is truly a special coffee. We also tasted grape jelly, strawberry, rhubarb, and a lovely, tart acidity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSimilar to his 2025 COE-winning lot, this coffee was processed using a 48\/48 anaerobic method, but special attention was given to this particular coffee during the drying process. First the whole cherries fermented anaerobically for 48 hours. After depulping, some of the mucilage remained attached to the seed during its second 48-hour anaerobic fermentation. Subsequent to fermentation, the parchment was fully washed. Here's where the \"DRD\" applies: in lieu of typical outdoor drying methods, Angel secured this coffee in a special dark room where humidity and temperature can be carefully controlled. Drying slowly at 64 °F (18 °C) is part of where this coffee gets its magic. Since processing techniques and naming systems are quite nebulous, we've opted to describe this process as \"double anaerobic white honey\", reflecting the fact that the mucilage was intact for part of the processing and that the flavors lie somewhere between washed and natural. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAngel’s 3 hectare farm, Itacayo, located in the famed Santa Bárbara region of Honduras, is planted with 70% Pacas variety and 30% geisha. He \u003c\/span\u003eis a 3rd generation coffee farmer and has processed coffee at the San Vicente mill since he was young. In 2007 he bought his first property, the renowned La Colmena, and after just two years he was producing specialty grade coffee there. At Itacayo, he harvested his first crop in 2021 and won COE shortly thereafter. \u003c\/p\u003e\n\u003cp\u003eProcess: 48-hour Double Anaerobic White Honey\u003c\/p\u003e\n\u003cp\u003eVariety: Geisha\u003c\/p\u003e\n\u003cp\u003eRegion: Santa Bárbara, Honduras\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMake sure to check that the roast date you've selected is what you're looking for \u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e— if there is an\u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\"upcoming roast\" for this coffee, the upcoming roast date is listed under the tasting notes at the top of this product page.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003ca href=\"https:\/\/getprodigal.com\/pages\/shipping-information\"\u003e\u003cstrong\u003ePlease read our shipping info page!\u003c\/strong\u003e\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"150 grams \/ Upcoming Roast","offer_id":51340228952303,"sku":"nov2_DRD_150","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2604\/8751\/files\/WEBItacayoDRDGeisha.jpg?v=1793211473","url":"https:\/\/getprodigal.com\/products\/el-itacayo-drd-geisha","provider":"Prodigal Coffee","version":"1.0","type":"link"}