Santa Barbara, Honduras | 150gm

This coffee comes from Osman Rosado, a fourth-generation coffee producer from Santa Bárbara, Honduras. Osman grew up within a family deeply connected to coffee, working alongside his mother, Balbina Sabillón, who began producing specialty coffee micro-lots with the support of local producers and exporters. In 2021, Osman and his mother planted their first Geisha plot, and he has since continued developing the variety as part of his own farm.

Located within the mountainous region of Santa Bárbara, the farm sits between 1500 and 1700 masl, where high elevation and a cool mountain climate create ideal conditions for slow cherry maturation. The region is known for its complex microclimates, with warm days and cooler nights that extend the development of the coffee cherries. This slower maturation allows sugars and aromatic compounds to build gradually, contributing to the bright acidity, floral aromatics, and layered fruit character found in high-grown Honduran coffees.

This lot is composed of the Geisha varietal, a variety renowned for its expressive floral character and delicate fruit aromatics. Although Geisha has become strongly associated with Panama, producers across Honduras have increasingly experimented with the variety, with the high elevations and distinct microclimates of Santa Bárbara providing favourable conditions for producing expressive and complex cups. Osman’s Geisha represents a relatively young planting, making this lot part of his ongoing work to establish the variety within his family's coffee production.

The coffee is processed using an anaerobic washed method. Ripe cherries are carefully selected and floated before being depulped and placed into a controlled fermentation environment. Fermentation takes place with limited exposure to oxygen, allowing specific microorganisms and organic acids to develop within the coffee before the parchment is thoroughly washed and dried. This process can intensify fruit character and fermentation-derived complexity while retaining the clarity and floral qualities of the Geisha varietal. Osman’s documented anaerobic washed Geisha follows this approach, with the coffee fermented before being washed and dried on solar dryers.

In the cup, this coffee presents layers of yellow peach and bright lemon, followed by a delicate jasmine-like floral character. The result is a lively and aromatic expression of Geisha, with the anaerobic washed process adding depth while maintaining a clean and structured finish.