How to Discern the Best Geisha Coffee: Natural, Honey, & Wet Processing Explained
Geisha (or Gesha) coffee is the crown jewel of the specialty coffee world. Famous for its staggering complexity, delicate tea-like body, and explosive floral aromatics (think jasmine and bergamot), it commands a high price. But not all Geisha is created equal.
If you want to find the best Geisha coffee, you need to look beyond just the name. The secret to its final flavor profile lies in one of the most critical steps at the farm: processing.
Processing is the method used to remove the coffee bean (the seed) from the coffee cherry (the fruit). The three main methods—natural, wet, and honey—each create a dramatically different cup. Here’s how to discern the difference.
1. Wet (Washed) Process
This method is all about clarity.
How it works: The fruit pulp is completely washed off the bean almost immediately after picking, before the beans are dried.
What to taste: The wet process allows the bean's origin and terroir to shine through with no interference from the fruit. In a Geisha, this means you'll get a super clean, bright, and sparkling cup. The signature jasmine and citrus notes will be sharp, clear, and delicate.
Choose this if: You want to taste the "purest" expression of the Geisha variety.
2. Natural (Dry) Process
This is the oldest method, and it’s all about fruit.
How it works: The entire coffee cherry is dried intact, with the bean inside—like a coffee "raisin." The bean absorbs sugars and flavors from the drying fruit for weeks.
What to taste: This process creates a wild, complex, and intensely fruity cup. You'll get a heavier body, a wine-like acidity, and powerful notes of strawberry, blueberry, or tropical fruit, which mingle with the Geisha's classic florals.
Choose this if: You love a "fruit-forward" coffee with a big personality.
3. Honey Process
This is the perfect "middle ground," all about sweetness.
How it works: The skin of the cherry is removed, but the sticky, sweet mucilage (the "honey") is left on the bean while it dries.
What to taste: This method offers the best of both worlds. You get the balanced, sweet profile from the fruit's mucilage and the clean acidity of a washed coffee. It results in a cup with a syrupy body, deep sweetness, and a well-rounded complexity.
Choose this if: You want a balance of fruit-sweetness and bright clarity.
So, what's the "best" Geisha? It's a matter of preference. Start by choosing a reputable roaster, then find the process that matches your palate. Do you want clean and floral (Wet), wild and fruity (Natural), or sweet and balanced (Honey)? The exploration is half the fun.
At Via Volcan we offer great wet-processed coffee, at a not so hefty price. Check our varieties at the shop
