About

Although Geisha's route from Ethiopia to Central and South America passed through Tanzania, the varietal has remained largely absent from the country's coffee landscape. At Edelweiss, Neel and Kavita have reintroduced Geisha, sourcing and cultivating the seeds themselves to establish the variety on the estate. Fully ripe cherries undergo a four-day pre-fermentation beneath a black tarp, where consistent airflow supports a controlled fermentation. The cherries are then spread in a thin layer and slowly sun-dried for 25-26 days until their moisture content falls below 12%. The result is a cup that showcases Geisha's renowned floral complexity alongside bright, fruit-forward notes and a silky smooth finish.