🧭 Geisha Atlas Treasure Box
4 incredible Geisha coffees.
4 accomplished origins.
4 world-class coffee producers.
4 unique processing methods.
1 varietal.
This incredible Geisha Atlas Treasure Box invites you on a journey through the finest coffees from around the world. It features four 90+ Geisha coffees from three top-tier coffee producers.
These selections emerged as clear winners among hundreds of Geishas we cupped this year. Each coffee stands out for its exceptional cup clarity, mouthfeel, and captivating aromatics.
We now share these limited edition 90+ coffees with you, in a limited edition treasure box and 4 glass jars.
1. Parabolic Savage Geisha: Panama Carbonic Maceration Natural (50g)
Carbonic Maceration Natural
Tasting Notes:
Violet Blossom, Red Grape, Plum, Cherry Compote, Jack Fruit
2. Guatemala Coffea Diversa: Guatemala Queen Geisha Washed (50g)
Process:Washed
Tasting Notes:
Java Plum, Blackberry, Violet, Purple Grape, Oolong Tea
3. Colombia Wilton Benitez: Washed Thermal shock (50g)
Process:Washed Thermal Shock
Tasting Notes:
Rosehip, Apricot, Papaya, Jasmine Tea, Canary Melon
4. Coffea Diversa: Costa Rica Geisha Experimental Natural (50g)
Process:Experimental Natural
Tasting Notes:
Raspberry, Rose, Vanilla, Strawberry, Sugarcane, Rosehip
ABOUT SAVAGE COFFEES
Savage Coffees is a boutique coffee producer nestled in the lush highlands of Panama, where volcanic soil, cool temperatures, and dense rainforest create the perfect terroir for exceptional beans. Founded by Jamison Savage, the brand is renowned for its innovative processing techniques and commitment to quality, producing shade-grown Geisha varietals that have won numerous national championships. Each cup reflects the land’s natural character and the meticulous care taken from farm to roast.
ABOUT Granja El Paraiso 92/Wilton Benitez
Granja El Paraíso‑92 is a family‑run farm celebrated for its award‑winning specialty coffees, including Java, Bourbon Pink, Geisha, and more. Their approach combines advanced agricultural techniques—such as terracing, drip irrigation, shade management, and lab‑guided nutrition—to consistently elevate quality. With dedicated microbiology and quality labs on site, every lot is processed with precision, beginning with selective harvesting, sterilization, and tailored anaerobic fermentation using specific microorganisms.
After pulping, each coffee undergoes a second controlled fermentation, followed by a hot‑cold water treatment designed to enhance flavour and aroma. This meticulous, science‑driven workflow is what sets El Paraíso‑92 apart, producing coffees known for their clarity, intensity, and exceptional cup character.
ABOUT COFFEA DIVERSA
Coffea diversa’s innovative and eco-friendly six-step coffee cultivation process begins by pulping cherries the same day they’re harvested, ensuring the highest quality. Their unique processing methods—Washed, Semi-Washed, and Natural—enhance the coffee’s flavour profiles, while manual selection and careful drying guarantee consistency in every batch.
For maximum freshness, the coffee is stored in a specially designed cellar made of pine logs to protect against humidity and is packed in 10kg plastic bags inside jute sacks.. This approach, combined with Gonzalo Hernandez’ commitment to sustainable practices, sets Coffea diversa apart, delivering a distinctive and exceptional coffee experience.
Choose options
