Geisha coffees have reputation to be notoriously hard to roast. There is some truth behind this claim as very large bean size leaves no room for roasting errors – but doesn’t the same thing apply on any given coffee? Finding the perfect profile for this natural Geisha was fun but time consuming. We did dozens of test roasts with Ikawa sample roaster to find out what really works with this coffee before utilizing that knowledge to roasting with our 12kg Probat. We went for rather quick profile with high energy in the drying phase to hit maillard and first crack sooner, but also maintain enough energy after the first crack to have good level of development. End result is extremely sweet and clean coffee with high complexity, highlighting taste notes of creamy strawberry & mango, passion fruit, stone fruit and those floral notes that make these geisha coffees so special. This is one of those coffees that have gone the same process in our roasting as all of our winning competition coffees and I would be happy to bring this one to the world stage!