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Prodigal Coffee - El Itacayo Anaerobic Washed Geisha | Honduras

Expanded view of Prodigal Coffee - El Itacayo Anaerobic Washed Geisha | Honduras

Prodigal Coffee - El Itacayo Anaerobic Washed Geisha | Honduras
Prodigal Coffee

El Itacayo Anaerobic Washed Geisha | Honduras

£24.50

  • Creamy, Rhubarb, Cherry Juice
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Honduras
Region
Santa Bárbara
Varietal
Gesha
Process
Washed
Roast Level
Light
Farm
El Itacayo
Altitude
1550-1730 masl

What to expect

In the cup you can find

Creamy, Rhubarb, Cherry Juice

Overall profile

Bold, juicy sweetness with some tart rhubarb coming through. Definite espresso versatility too with a nice, round body.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
2/3
Adventurous
3/5

About Prodigal Coffee

Founded by Scott Rao and Mark Benedetto, Prodigal focuses on clean light roasts and consistent quality. Its coffees are chosen through blind tasting, then roasted with close attention to development. Batch checks, optical sorting and further tasting help the team refine each release, bringing clarity and sweetness to...

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Roaster notes

Honduras — Angel Arturo Paz Ramírez Finca El Itacayo Geisha (Anaerobic Washed)

Tastes Like — 🍒 Cherry Juice • 🌿 Rhubarb • 🥛 Creamy

DETAILS

  • Producer: Angel Arturo Paz Ramírez
  • Farm: El Itacayo
  • Region: Santa Bárbara, Honduras
  • Varietal: Geisha
  • Process: Anaerobic Washed
  • Altitude: 1,550–1,730 masl
  • Recognition: 2025 Honduras Cup of Excellence, #9, Exotic category

INTRO
A Cup of Excellence winning Geisha from Finca El Itacayo in Santa Bárbara, Honduras. Juicy cherry and tart rhubarb lead, with a creamy body. In the cup: cherry juice, rhubarb, and creamy.

THE PRODUCER
Angel Arturo Paz Ramírez is a third-generation producer who has been involved with specialty coffee since the Honduras Cup of Excellence began. El Itacayo sits in Santa Bárbara at 1,550–1,730 masl, and he plans to expand and maintain the forest around the farm to preserve the microclimate that benefits his coffee. The farm has returned to the Cup of Excellence repeatedly: this lot placed #9 in the 2025 Exotic category, and an earlier lot placed 8th in 2021.

THE PROCESS
This lot is an Anaerobic Washed: cherries ferment in a sealed, oxygen-limited environment before washing. This approach builds the juicy cherry and tart rhubarb character, with a creamy body.

THE CUP
Juicy and creamy: cherry juice leads, with a tart rhubarb brightness running through a creamy, rounded body.

Flavour Notes
🍒 Cherry Juice 🌿 Rhubarb 🥛 Creamy

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Country of Origin

Honduras, Central America

In this coffee

Bold, juicy sweetness with some tart rhubarb coming through. Definite espresso versatility too with a nice, round body.

  • Creamy
  • Rhubarb
  • Cherry Juice

This lot’s process Anaerobic

About this origin Honduras’s varied mountain regions and high-altitude farms produce a broad range of specialty coffees. Classic profiles combine chocolate and caramel sweetness with citrus and stone fruit, while distinctive lots can bring florals, tropical fruit and a clean, lively finish.

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Coffee Process

Washed

In this coffee

Bold, juicy sweetness with some tart rhubarb coming through. Definite espresso versatility too with a nice, round body.

  • Creamy
  • Rhubarb
  • Cherry Juice

This lot’s process Anaerobic

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Bold, juicy sweetness with some tart rhubarb coming through. Definite espresso versatility too with a nice, round body.

  • Creamy
  • Rhubarb
  • Cherry Juice

This lot’s process Anaerobic

About this variety

Coffees reported as Gesha or Geisha are often prized for a delicate, tea-like cup with lifted floral aromas and bright fruit. Jasmine, bergamot and peach are common reference points, but each lot can express them differently.

Why this one is different
  • Honduras
  • Santa Bárbara
  • 1550-1730 masl
  • Washed

Washed Honduran Gesha often feels floral, bright and softly tea-like. The reviewed coffees bring gardenia or hibiscus, sweet orange and Meyer lemon, white peach or mango, with black tea, oolong, cacao or panela adding depth. They are expressive without being one-dimensional, and the producer's notes show whether a particular bag leans delicate, tropical or warmly sweet.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

Why the Gesha / Geisha name matters

The reviewed Honduran Geshas come from high-grown farms in Santa Bárbara and Marcala. Cooler conditions, careful cherry selection and washed processing help preserve their floral lift, while each farm gives the cup a different balance of citrus, fruit and sweetness.

Identification note Gesha and Geisha are used interchangeably, but the exact genetic match of these Honduran plantings to the documented Panamanian T2722 selection is not assumed without farm-level testing.

Classification Reported Gesha / Geisha

Technical lineage Gesha is an Ethiopian landrace name. The well-documented Panamanian selection descends from accession T2722, but that exact identity is not automatically assigned to every Honduran planting.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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