Hibiscus, Blueberry
Geisha rarely makes it onto Tanzanian farms, but Neel and Kavita Vohora at Edelweiss Estate have been quietly changing that - growing and processing the variety themselves at altitude in the Arusha Region. The result is a naturally processed cup with hibiscus aromatics, bright blueberry fruit and a smooth, clean finish. The kind of coffee that makes a slow weekend pour over feel well worth the effort.
Silky-smooth Geisha, floral and bright
Geisha has a curious relationship with Tanzania. The variety passed through the country on its journey from Ethiopia to the farms of Central and South America, yet it never really took hold there. Neel and Kavita Vohora at Edelweiss Estate decided to change that - sourcing and cultivating the seeds themselves to bring Geisha back to Tanzanian soil, at altitude in the Karatu District of the Arusha Region, where the conditions suit it well.
The processing is unhurried. Fully ripe cherries spend four days under a black tarp in a controlled pre-fermentation before being spread in a thin layer to sun-dry for the better part of a month, until the moisture content drops below 12%. That patience shows in the cup. You get the floral complexity Geisha is known for - hibiscus in particular - alongside bright blueberry fruit and a finish that feels smooth and clean. It's a coffee that rewards a slower brew: pour over or Aeropress will let those aromatics open up properly. If you've been curious about what makes Geisha worth the attention, this is a good place to find out.
About the Roaster
Assembly Coffee started in Brixton in 2015, built around a simple conviction: that a roastery should source what its customers actually need, not what looks good on a shelf. Now a B-Corp certified team of thirty, they work with producers, scientists and hospitality partners across the world - bringing carefully chosen coffees to independent cafes, restaurants and home brewers from London to Manila.
