Alright, coffee crew, buckle up, my first brew blog is a big one. We’re diving into Salma Bermudez from Manhattan Coffee Roasters, and even with my amateur barista skills and old ass AeroPress, this might be one of the best cups I’ve had in years. And that’s not just me talking nonsense, this stuff is the real deal.
What are Geisha coffee beans?
In coffee, Geisha beans are the equivalent of sipping a rare, finely aged whiskey. Revered for their unique and intricate flavour profiles, these beans have earned a reputation as the pinnacle of specialty coffee. Originating from Ethiopia, Geisha beans are known for their extraordinary complexity: I’m told to think of floral notes, vibrant acidity, and a silky smooth body. Much like the whiskey connoisseur who seeks out the finest bottles of booze, coffee lovers flock to Geisha for its elegance and rarity. The beans are painstakingly grown at high altitudes, hand-picked, and meticulously processed, making every cup a luxurious experience. Now I must admit I don’t know what a lot of that means but the internet told me it so you know…it must be right.
This Geisha isn’t your typical cup of Joe; it’s like the Beyoncé of coffee beans. Fancy, complex, and impossible not to love. Named after the producer Diego Bermudez’s daughter, Salma, this coffee goes through a process that sounds more like a science experiment than brewing. We’re talking lactic acid bacteria, yeast, and pressurised anaerobic fermentation. Sounds intense and I am not totally sure what any of it means, but the result? Nothing short of magic in a mug.
The Taste Train: All Aboard!
Now, let’s chat tasting notes. You know how sometimes you read these and think, “Sure, mate, it’s all just coffee to me”? Well, not this time. This one smacks you with flavour from the first sip—mango, dulce de leche, and those floral notes, all dancing on the palate like they own the place. It’s so sweet and bright, it might as well come with a dessert spoon. Honestly, it is the best smelling cup of coffee I have had in my life to date.
Advanced Fermentation? Sounds Fancy, Tastes Fantastic
So, this coffee’s been through what the folks at Manhattan Coffee Roasters call ‘advanced fermentation.’ That’s just a fancy way of saying they’ve taken the beans through a series of steps involving lactic acid bacteria, all while fermenting them in some kind of high-tech set-up. Honestly, it’s a bit over my head, but the important part is: it works. Diego, the producer, says it reminds him of the dulce de leche his grandmother used to make. And fair play to him, there’s a creamy sweetness here that just hits the spot.
The Brew: A Novice’s Luck
When I put it through the grinder and brewed it for the first time, I wasn’t sure if I’d get it right. I’m more of a ‘throw it in and hope for the best’ kind of guy. But, miraculously, it came out grand (or better than). The aromas of mango alone had me buzzing before the caffeine even kicked in. The flavours? They came through like a well-timed compliment: clear, bright, and instantly mood-lifting. I’d love to say it was all down to my technique, but let’s be honest, this coffee is a superstar that shines all on its own.
Also I drank it out of one of my favourite mugs by County Antrim’s Natasha Swan Ceramics – which is just a great mug.
Excited for the Next Cup (And Another Excuse for a Photo)
I can’t wait to brew another—this coffee has me genuinely excited. Who knows, maybe I’ll even start learning the science behind it all (or I’ll just keep making it and snapping photos for the ‘gram—either way, I’m winning).
If you’re looking to step up your coffee game or just want to treat yourself, get your hands on this Geisha from Manhattan Coffee Roasters. World-class stuff, and trust me, you’ll be telling everyone you know about it. Enjoy lavishly—because I certainly am, one mug at a time.
Oh last wee note – a bag is f’ing expensive!
Check out more of Collins Coffee Corner from coffee shops to more bags of beans brewed.
