Our 90+ reserve range

If you’ve wanted to dive deeper into the amazing flavour of coffee then look no further. Coffee that is scored over 90 points is seriously special stuff. These coffees have been cared for like none other. They offer transparent insights to the origin flavour of coffee and have inspired generations of baristas and coffee fanatics. These coffees are the best in the world and we are proud to introduce you to our reserve range. Think high-end whisky and world-class wine.

The worldwide standard for grading coffee is that it is scored out of 100. To score above 80 means that the coffee is clean, sweet, traceable and has amazing flavour. To score above 90 means that it is the best in the world. Elegant, refined and memorable. The best bit though, is that farmers well remunerated for their efforts, on average 4 times what they would get if they traded it as a commodity.

Colombia Castellon Geisha

Produced by Jairo Arcila, who is the father of Carlos Arcila who runs Cofinet here in Australia. This coffee displays the flavour of pineapple hard candies and complex tropical fruit notes. It’s very sweet.  We have also been enjoying strawberry notes as well as black tea and sweet floral.

  • Producer: Jairo Arcila
  • Region: Circasia, Quindio
  • Elevation: 1600-1650 m
  • Cup Score: 92.5
  • Varietal: Geisha
  • Process: Natural Extended Fermentation
  • Buy it here

Espresso Recipe

  • 22g VST, La Marzocco
  • 21g coffee, 65g yield, 35-40s

Pour Over Recipe

  • V60
  • 18g coffee, 360g water, 2min 10s extraction

Tasting Notes

  • Pineapple candy
  • Jasmine
  • Honeysuckle

Panama Elida Estate Geisha

Elida Estate has an illustrious reputation having won or placed high in the Best of Panama competition many of the years it has been operating.  The Lamastus family own this farm and they grow and process Geishas very well! Robert Lamastus founded the three farms in 1918 in three different areas of Panama, all quite high. On the side of the Baru Volcano is Elida Estate, one of the highest volcanoes in Central America.  Half of the estate is located in the Baru National park and is home to many exotic species of plants, animals and birds.  Harvest, pulping, fermentation, washing and drying all occur on the farm, so it is a careful and handcrafted process – allowing for strict and meticulous quality control start to finish on these coffees, which are without a doubt some of the best in the world. 

  • Producer: Lamastus Family
  • Lot: EGW L 0903
  • Region: Boquete
  • Elevation: 1775-1800m
  • Cup Score: 93
  • Varietal: Geisha
  • Process: Washed
  • Buy it here

Espresso Recipe 

  • 22g VST, La Marzocco
  • 22g coffee, 57g yield, 26-28s

Pour Over Recipe

  • V60
  • 22g coffee, 365g water, 3min 10s extraction

Tasting Notes

  • Orange blossom
  • Cherry
  • Vanilla

Panama Hartmann Estate Geisha

We have had a long history with this farm as they produce exceptional, world-class coffee. We have showcased their Black Winey Process Coffee many times, which is incredible!. This is the first time we have bought Geisha from them and we are blown away! This lot is tasting absolutely stunning, cupping well above 90+. 

  • Producer: Rabitor Hartmann
  • Region: Chiriqui
  • Elevation: 1600m
  • Cup Score: 92
  • Varietal: Geisha
  • Process: Washed
  • Buy it here

Espresso Recipe 

  • 22g VST, La Marzocco
  • 21g coffee, 65g yield, 35-40s

Pour Over Recipe

  • V60
  • 22g coffee, 365g water, 3min 10s extraction

Tasting Notes

  • White nectarine
  • Panela
  • Coffee blossom

Colombia La Virginia Geisha

This coffee has been amazing to work with. Considering that it’s washed, the fruit forward expression of this coffee is mind blowing. So many berries, jammy notes, sherbet candied explosions, prominent rose water and honey cream. A really stunning coffee from a producer who is a magician and has taught his family about how to manage these amazing extended fermentation processes.

  • Producer: Rafael Amaya
  • Region: Huila
  • Elevation: 1800-1900 m
  • Cup Score: 91.5
  • Varietal: Geisha
  • Process: Washed Extended Fermentation
  • Buy it here

Espresso Recipe

  • 22g VST, La Marzocco
  • 21g coffee, 55-60g yield, 29-35s

Pour Over Recipe

  • V60
  • 20g coffee, 380g water, 2min 40s extraction

Tasting Notes

  • Rose
  • Strawberry
  • Honey

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