*NEW* COE Honduras #9 Itacayo Geisha ESPRESSO - Anaerobic washed
*NEW* COE Honduras #9 Itacayo Geisha ESPRESSO - Anaerobic washed
Roasted On: September 29
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Roasted just a touch darker than our filter version, this espresso roast makes fantastic straight shots and Americanos.
This is Itacayo, the 2025 Cup of Excellence #9 "Exotic" category winner. This is our second offering from the 2025 Honduras auction. The ripe cherry juice, perky rhubarb, and creamy quality make this coffee a star. This year's "exotic" category contained mostly geisha coffees, which are less widespread than pacas, as well as one pacamara, one SL-28, and a maracaturra. We're also bundling this coffee in a box set with our "Traditional" #10 winner, Las Acacias!
Angel’s 3 hectare farm, Itacayo, located in the famed Santa Bárbara region of Honduras, is planted with 70% Pacas variety and 30% geisha. This COE-winning lot was processed using a 48/48 anaerobic method. First the whole cherries fermented anaerobically for 48 hours. After depulping, the now cherry-less, parchment-covered seed fermented anaerobically for another 48 hours. Subsequent to fermentation, the parchment was rinsed four times. The coffee dried for 18 days in a solar drier, with hand-sorting to remove defects.
Angel is 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 after just these few years he managed to win COE with cherry from that farm. We are proud to share his work with you here.
Process: anaerobic washed
Region: Santa Bárbara, Honduras
Variety: Geisha
Make sure to check that the roast date you've selected is what you're looking for — If there is an UPCOMING ROAST, its date will be listed under the tasting notes at the top of this product page. When available, enjoy our selection of rested dates while they last!
