El Salvador Jasal Orange Geisha Anaerobic Natural

For the sixth year in a row, we're proud to offer Jasal Orange Geisha, now featuring the latest harvest from our longtime Direct Trade partner. Our nearly 20-year relationship with the Salaverría family has grown into a true friendship, and each year Andrés Salaverría reserves this exceptional Orange Geisha exclusively for Klatch Coffee. This year's crop shines with vibrant notes of juicy pineapple, ripe cherry, and sweet apricot, complemented by a light body, sweet aroma, and a delicate tea-like finish. More than an extraordinary coffee, every cup celebrates years of trust, partnership, and a shared commitment to quality.

Varietal overview: in 2017 we got some seeds of Orange Geisha by one of our farm consultants from Costa Rica. At the nursery level, they had a natural cross between geisha and orange bourbon. We Planted this seeds at the highest part of the farm, were the micro-climate is more ideal for geisha varieties and started to see the first cherries on 2019. All the first cherries were for replanting more areas. It is until 2021 that the small lot is now productive and offered to the market.

 

Coffee Review November 2025 - 94 Points:

Blind Assessment

Expressive and fruit-driven. Notes of orange blossom, apricot liqueur, pink grapefruit zest, cocoa powder and marigold in aroma and cup. The acidity is bright yet composed, the mouthfeel velvety and structured. Finish lingers on citrus sweetness and floral spice.

Bottom Line

A vibrant and well-executed rare Orange Geisha with lush fruit, high-toned florals and graceful structure, elevated by careful anaerobic natural processing.

Pour Over Recipe:

1 to 12.5 ratio 28g coffee ground coarsely  350g water 2:15 brew time Use a more detailed brewer, such as an April Brewer or a Kalita Brewer (flat bottom brewing device)

Instructions:

• Poured into the brewer, start with a Pour of 50g of water

• Leave this to bloom for 30 seconds

• Once it hits 30 seconds, pour 150g more water to bring your total to 200g

• Leave this for about 15 seconds

• Once it hits 1:15, pour 100g more water to bring your total to 300g

• Leave this for about 30 seconds

• Once it hits 1:45, pour 50g more

Espresso Extraction:

Dose: 20 g (double) Temperature: 205°F [96.11°C] Time: 25 seconds Out: 37 g

Orange Geisha coffees are prized for their floral, tea-like clarity and aromatic complexity. This El Salvador offering from the Salaverría family adds the distinctive mark of anaerobic natural processing, which tends to amplify fruit-forward and fermented characteristics. The combination yields a notably expressive profile—pineapple and ripe cherry dominate alongside delicate floral notes of orange blossom and marigold, while subtle spice and pink grapefruit zest provide lift and definition. The presence of apricot liqueur and cocoa powder suggests layered sweetness and body beneath the brightness, anchoring what might otherwise skew too ethereal.

Klatch Coffee has captured a coffee that bridges the varietal's inherent elegance with the processing technique's fruit intensity. Explore the flavor wheel to map these tasting notes across the sensory spectrum, or dive deeper into how anaerobic fermentation shapes the final cup.