Ethiopia. Geisha. Honey. Cafe de El Salvador

About This Coffee

This Geisha coffee is produced by Sigfredo Corado at Finca Ethiopia in the Santa Ana region of El Salvador, grown at altitudes between 1,950-2,150 meters above sea level. The coffee is processed using the honey method, where cherries are partially depulped with controlled mucilage left on the parchment during slow drying. The farm employs sustainable practices including 100% shade-grown cultivation, manual weeding without chemical herbicides, and nutrient management based on soil studies. The Geisha variety offers flavor notes of berries, tropical fruits, stone fruits, honey, sweet florals, and light caramel, with a creamy texture, pronounced sweetness, and round, juicy acidity.

Origin

Santa Ana (El Salvador)

Flavor Notes

Berry, Caramelized, Honey, Forest Fruit, Stone Fruit, Sweet Flower

Roast Level

—

Processing

Honey

Typology

Arabica

Geisha

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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