Last years Geisha lot from Marysabel and Moises was not as intense in flavour as it has shown in the past years. That is why this year Moises decided to keep every daily picking separate so that I could taste through all the lots and pick the best ones. Since the lots are still quite small due to the low amount of plants Moises and Marysabel have of the Geisha cultivar, the daily pickings could be anything from 50kg to a couple of hundred kilos. What was interesting when I tasted the different lots was that we found that one picking from one particular part of the farms could taste very different and with lower intensity compared to a later picking from the same trees. The difference was astonishing and explains maybe why the Geisha we bought last year was less intense as it was a blend of all the pickings throughout the harvest. What this means is that the 2018 lot of Geisha that we have bought is tasting a lot more intense and sweet and is showcasing why in my opinion this is a truly unique Geisha coffee and among the best Geisha coffees available in the world today.

Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe while they are picking. Sorting is done by simply putting the cherries in separate bags. After de-pulping the mucilage is removed with the use of a penagos aqua pulper. Then the parchment is fermented for 12 hours before it is washed using african washing techniques which helps sorting floaters and undeveloped beans from the denser and more developed coffee. After washing, the beans are soaked for about 12 hours in running clean water. Then the coffee gets dried slowly on raised beds covered with shade nets

Tim Wendelboe

Location: Oslo, Norway
Established: 2006
Roaster: Loring S35
Social: @timwendelboe

All our coffees are carefully sourced from our favorite origins based on a philosophy where quality, traceability, innovation and social responsibility is the main focus. We work closely with all the producers we buy from and over the years we have established close relations with most of them. Countless hours are spent developing the coffees we sell both at farm level and in our roastery and QC-lab.

We only sell a small range of coffees and our offerings are constantly changing. This is because we only buy small lots of coffee from the different producers we work with and we try to make sure the coffees are as fresh and tasty as possible. Rather than blending coffees together into a homogenous product we try to showcase the vast difference of flavours that the world of coffee has to offer.

Our goal is to create a product that is as transparent as possible so that you can experience the taste of the terroir and the cultivar of each and every coffee lot that we sell.

https://www.timwendelboe.no/