El Salvador Jasal Orange Geisha Anaerobic Natural

For the fifth year in a row, we’re delighted to share the Jasal Orange Geisha with you—this time in greater abundance than ever before. Our nearly 20-year Direct Trade partnership with Jasal has blossomed into something truly special, thanks to our close bond with the Salaverría family. From the moment their rare Orange Geisha trees matured, Andrés Salaverría set aside exclusive bags just for us—a testament to our friendship and shared passion. We’re thrilled to share this vibrant cup featuring notes of juicy pineapple, ripe cherry, and apricot. It boasts a light body, sweet aroma, and a delicate, tea-like finish. This isn’t just a coffee—it’s history, friendship, and flavor in every sip.

Varietal overview: in 2017 we got some seeds of Orange Geisha by one of our farm consultants from Costa Rica. At the nursery level, they had a natural cross between geisha and orange bourbon. We Planted this seeds at the highest part of the farm, were the micro-climate is more ideal for geisha varieties and started to see the first cherries on 2019. All the first cherries were for replanting more areas. It is until 2021 that the small lot is now productive and offered to the market.

Coffee Review November 2025 – 94 Points:

Blind Assessment

Expressive and fruit-driven. Notes of orange blossom, apricot liqueur, pink grapefruit zest, cocoa powder and marigold in aroma and cup. The acidity is bright yet composed, the mouthfeel velvety and structured. Finish lingers on citrus sweetness and floral spice.

Bottom Line

A vibrant and well-executed rare Orange Geisha with lush fruit, high-toned florals and graceful structure, elevated by careful anaerobic natural processing.

Pour Over Recipe:

1 to 12.5 ratio
28g coffee ground coarsely 
350g water
2:15 brew time
Use a more detailed brewer, such as an April Brewer or a Kalita Brewer (flat bottom brewing device)

Instructions:

• Poured into the brewer, start with a Pour of 50g of water
  
• Leave this to bloom for 30 seconds
  
• Once it hits 30 seconds, pour 150g more water to bring your total to 200g
  
• Leave this for about 15 seconds
  
• Once it hits 1:15, pour 100g more water to bring your total to 300g
  
• Leave this for about 30 seconds
  
• Once it hits 1:45, pour 50g more

Espresso Extraction:

Dose: 20 g (double)
Temperature: 205°F [96.11°C]Time: 25 seconds
Out: 37 g