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http://coffeenavigated.net/geisha/ Hi all, I just found this interesting article by chance on a google search for light and dark coffees. it may well be a well-known blog which people are familiar with - but it was a new one to me. There are several articles on the blog but this one on geisha beans got my attention as being interesting and a bit more in depth. Hope you enjoy ...

As above - bought these to try - and concluded that although these are the closest I've got - Nespresso (in all it's forms) just isn't my bag. The full pack is 40 capsules and £26 posted. This is 31 capsules. Most of the nine are taken from the least expensive of the three coffees, so I'm left with: 9 (out of 10) of the Carmen Est. Geisha Panama. 15 (out of 20) of the Cavla Colombian. 7 (out of 10) of the Nano Challa Ethiopian. £26 divided by 40 capsules is 65p 31 x 65p is £20.15 So - how about £18 including postage?

We are a small charity making our first foray into the world of coffee, and are doing a bit of research into what type of roast and ground to go for in our coffee. We've just had our first roast done, and went for a light roast, with a medium ground for filters and cafetieres. Which are the most popular coffees with the ground coffee buying public? Is it the stronger beans and stronger roasts? And should we be getting some of our coffee ground for expresso makers, or does this tend to be more for cafés and restaurants? The coffee is ethically sourced from farms close to the school we support in Malawi, and was roasted and ground by Climpson and Sons, a small roastery in East London. It is made from Geisha beans, and sourced from the Mzuzu co-operative, from a collection of small farms in the Msese district. Read more about the coffee here: http://www.ganetsadventureschool.org/?p=734 Thanks Steve

Just got hold of some of Hasbean's Esmeralda Colga geisha, a simply awesome coffee. as its £17 for a 250g bag i though i'd share my brewing technique to give it the treatment it deserves, take 15g of beans, coarsely ground just between filer and cafetiere preheat your pourover cone and filter paper by flushing through with hot water pour grinds in to the cone place cone on top of your cup and on to the scales. pre heat pouring jug with hot water with fresh hot water, pour 30-40ml in to the grinds to allow it to bloom, stir gently. top up with hot water regularly to to level of the bloom. stop when scales read 200g. stir gently drink! the topping up gently keeps the temp of the slurry up and aids extraction, and although the ratio seems high, the extraction is balanced and sweet with a light mouth feel.

Dear Members, I am pleased to announced that from January, Difference Coffee Co will be extending its coffee menu to include Geisha from the Esmeralda Special collection- winner of more than 14 international prizes since 2004. This highly prized bean was sourced from micro lot Bosque 5 within the Jaramillo farm. It is perfumed on the nose with a unique floral aromatic of jasmine and roses and good citric acidity on the palate. A sweet, juice and delicious cup. The coffee will be roasted by Jonny England, one of only four QGraders in Europe who is licensed in both Speciality Arabica and Fine Robusta. Jonny is also a trainer for the SCAE as well as head judge at World Barista Championship and World Brewer's Cup. Only a limited amount of this coffee will be roasted and should you be interested in securing a little allocation please feel free to send me a private message. Warmest wishes, Amir Gehl

Hi Everyone, Wanted to share a short article that was written about us over the weekend. If anyone wants more information, please PM me. Many thanks, Amir http://europe.newsweek.com/how-one-entrepreneur-reinventing-coffee-pod-542657