Category: Reviews / Coffee Beans
Transparency Note: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
It’s been a quiet week here at BeanTheres, but for good reason. I’ve been waiting for a special delivery. I finally received my latest “haul” from Klatch Coffee, and the lineup is exciting. Specifically, I picked up their Empire Blend (which is my go-to for bold, chocolatey mornings) and the Panama Elida Catuai. But the star of the show is the El Salvador Jasal Orange Geisha.
This isn’t just any bean. It recently scored a massive 94 Points from Coffee Review, where judges described it as “expressive and fruit-driven.” Naturally, I had to see if it lived up to the hype.
The “Happy Accident” : El Salvador Orange Geisha
Before we get to the taste, you have to know the story behind this bean. It’s arguably cooler than the coffee itself.
In 2017, the producers at Finca San Francisco in El Salvador obtained what they thought were standard Geisha seeds. They planted them expecting the usual, however, nature had other plans. According to the roaster, a natural cross-pollination occurred between the Geisha and Orange Bourbon trees. This happy accident created a completely unique variety that combines the best of both worlds.
The Brew: Chemex
I ground the beans fresh. Immediately, the room filled with a calming, fruity aroma. It wasn’t just “coffee” smell. In fact, it was distinct—sweet and relaxing.
My Brewing Setup
Want to replicate this recipe? Here is the gear I used to brew this morning’s cup:
- Brewer: Chemex 8-Cup Classic
- Filter: Chemex Natural Coffee Filters, Square
- Kettle: Bodum 27oz Bistro Gooseneck
- Grinder: Cuisinart Coffee Grinder dbm – 8
However, the first sip threw me a curveball.
- The Taste: It hits you with fruit immediately, but there’s a distinct “fermented” kick.
- The Mouthfeel: It has that signature silky texture of a Geisha, but instead of a delicate tea-like finish, this one is wilder.
I admit, I’m usually not the biggest fan of “fermented” tasting coffees. I often find them too overpowering. But this one was different. It wasn’t an “avoidable” smell; it was complex. It made me curious rather than pushing me away.
Why the “Funk”?
I personally wondered if the “Orange” in the name was the reason for that strong, fermented smell.
It turns out, I was wrong! The “Orange” actually refers to the color of the coffee cherries and the fact that one of its “parents” is the Orange Bourbon tree. The wild, boozy flavor I tasted actually comes from the Anaerobic Natural process. Klatch notes that these cherries were fermented in sealed tanks for 140 hours. That intense processing turns the volume up on the fruit notes, creating that wine-y profile.
The Verdict
A Split Decision This isn’t your classic, polite Panama Geisha that whispers jasmine notes at you. This is a loud, expressive cousin. It’s a coffee that demands your attention.
David’s take: Even though I don’t usually love fermented coffees, this one intrigued me. It was complex, with layers of fruit that made me want to keep sipping to understand it. Therefore, the 94-point score makes sense—it’s technically impressive.
Sue’s take: She was not a fan. Because she prefers a cleaner cup and found the “fermented/boozy” aroma from the anaerobic process to be too much.
Bottom line: If you love wild, fruit-forward, adventurous coffees, this is a must-try. If you (or your partner) prefer a classic, clean coffee without the “funk,” you might want to stick to a washed process Geisha or the Empire Blend.
Next up on the blog: I’ll be diving into the Panama Elida Catuai to see how a “Natural” process compares to this “Anaerobic” beast.
References & Where to Buy
- The Coffee: El Salvador Jasal Orange Geisha (Klatch Official Site)
- The Score: Read the full 94-Point Review at CoffeeReview.com