TRUISTA EXCLUSIVE ORIGINS GEISHA CLASSIC COFFEE

v1.0

$95.00

For over a century, the Lamastus Family has cultivated Elida Estate, perched high on the slopes of Volcán Barú, the highest‑elevation coffee farm in Panama. Here, extreme altitude, cool mountain mists, and mineral‑rich volcanic soils slow cherry maturation to a crawl, producing coffees of remarkable purity, elegance, and complexity. The heirloom Geisha varietal, born in Ethiopia’s Gesha Mountain region, finds one of its most expressive homes in this rare ecosystem. Our roastmaster Joey Chase bought his first lot from Elida in 1992 (before the farm grew Geisha) and has maintained close ties with the Lamastus family ever since. In 2011, he produced a documentary on the rise of Panama’s modern Geisha coffee movement.

Much like fine wine, the flavors mentioned for each coffee are nuances that come naturally within the roasted bean itself. Truista coffees don’t have any added flavors.

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Fruit & Floral Driven
Candied lemon, bergamot orange, peach and profound jasmine florals
Panama, Boquette
Size
Type

THE HEIRLOOM GEISHA COFFEE FROM THE HEIGHTS OF VOLCÁN BARÚ

The heirloom Geisha Coffee hails from the highest elevation coffee farm in Panama. Volcanic soils and high elevation create a strongly unique and irreplaceable coffee experience. This exclusive coffee features a luxurious composition of candied lemon, bergamont orange, peach, and jasmine florals.

BREW GUIDE

FAVORITE BREWER FOR THIS COFFEE: POUROVER

Pourover is the best expression of this coffee. While the French press is also excellent, Geisha’s greatest strength is its crisp, clean clarity, and no method highlights that purity better than a well‑executed pourover. The combination of high elevation, slow maturation, and the varietal’s natural aromatics shines brightest when brewed through a filter.

AS ESPRESSO: Not recommended for espresso as it distorts and overplays the brighter components of this coffee. That said, some like it as espresso, so it’s worth a try- just don’t blame the coffee if it comes out a bit too tart and unbalanced.

AS COLD BREW: Outstanding! Cold brew
is one of the best ways to enjoy this coffee, candied-lemon sweetness, bergamot
orange and jasmine notes are highly amplified.

BEYOND THE CUP: Geisha coffee makes
exceptional ice cubes, with which to enjoy a pre-chilled glass of your Geisha cold brew or Japanese cold brew. For Japanese cold brew, brew the geisha hot directly over ice- then enjoy! Other than making ice cubes, we recommend keeping this coffee simple and enjoying the nuances that are already present within the bean.

BEAN BASICS FOR GEISHA CLASSIC

Geisha Coffee is crafted with intention.
To enjoy it at its best, keep these tips in mind:

DEGASSING (RELEASE OF CO2): Wait at least five days after the roast date before brewing. Because this is a natural‑process coffee, its most expressive window typically begins around day ten. By then, the candy‑like lemon, lifted florals, and sugary sweetness become more pronounced, and the body settles into a more refined, cohesive structure.

STORAGE: Air and light ruin freshness. Use a vacuum-sealed container or tightly roll the bag. Store in a cool, dark place.

REFRIGERATOR: Not Recommended. Beans
absorb odors and moisture, dulling flavor.

FREEZER: This coffee is one of the few that freezes exceptionally well. Freezing stabilizes the beans, produces more consistent grind particles, and preserves the fruit and floral aromatics that define this Geisha’s structure. Many baristas have even won competitions using frozen coffees with similar profiles. We recommend freezing anything you won’t enjoy within two weeks.