Geisha from Finca La Salsa in Santa Bárbara, Honduras, grown at 1,700 meters. Anaerobic washed processing accentuates mandarin and hibiscus notes. The Geisha (Coffea arabica) delivers a refined, floral cup with bright citrus acidity, delicate sweetness, and a medium roast profile suited for both filter and espresso preparations.
Ditta Artigianale was founded in 2013 by multi-time barista champion Francesco Sanapo and Patrick Hoffer with the bold ambition to shake up Italy's coffee culture. Their roasting approach is a significant departure from the classic Italian style, to preserve the characteristics of the bean and bring out its sweetness. Francesco is traveling constantly to source traceable, high-quality micro-lots and treats the product with a level of respect that was almost unheard of in the local espresso bars. Learn more about Ditta Artigianale in our Roaster Stories.
