Finca El Vikingo – Honduras | Washed Geisha

From the high-altitude slopes of Santa Bárbara Mountain in Honduras comes a delicate Geisha microlot defined by soft floral, honeyed, and citrus tones. Crafted by Jobneel Caceres Dios on his young - but steadily improving - Finca El Vikingo, this coffee undergoes careful washed processing including overnight rest and controlled fermentation, achieving a cup of elegant refinement and growing potential with each harvest.

Processing Details

Picking
Ripe cherries are hand-picked under the supervision of Jobneel to ensure only the best make it through.

Bag Fermentation
Cherries are hand-sorted and rested overnight in nylon bags (not airtight). This kickstarts a light fermentation, deepening flavour development.

De-pulping & Mucilage
The next day, cherries are de-pulped. Beans, still wrapped in mucilage, move into a cement tank.

Dry Fermentation
Beans ferment naturally for around 24 hours in open tanks, building complexity.

Washing & Grading
Mucilage is washed away. Beans are graded in channels where floaters are removed, leaving only dense, healthy seeds.

Drying
Beans dry on raised, shaded beds for 10–14 days. Impurities and defects are carefully removed by hand throughout.

Storage & Milling
Once dried, each day’s harvest is stored separately in GrainPro bags until moisture and quality are verified. Approved lots head to the dry mill for cleaning and sorting.

Export
Final product is vacuum-sealed and bagged, ready to ship.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!