Hope you guys enjoyed sharing in this experience with us! One very important thing to know; most De Mello innovation coffees are NOT this expensive. This was just a VERY special VERY limited release. Check out some of the past drops here: hellodemello.com/product-category/coffee/innovation-coffee/
I'm from Panama, living in Canada and Geisha is tremendously good, it's outstanding, I always order Geisha when family is visiting, no doubt this coffee can be classify as the best around the world
Would you say it's somewhat comparable to the distinctive tasting note you get from Ethiopian Yirgacheff...???? Since you guys keep saying blueberry, I am super curious. If so, how is it comparable???
This is a unique video. I have not yet tasted such limited edition coffees. Though I have tasted innovative barrel fermented coffee back in India. Would love to enjoy something like this in this country too.
BIg fan of their Ethiopians, particularly the Arsosala iirc. I have no doubt they got the roast right on this. I've yet to go much above 100 on any drink purchase and I'm a scotch person (been struggling to justify the current prices on Kilchomans, my absolute fave, when you can get a killer Ardbeg for 80), so I think the limited batches of Geisha are going to remain second hand experiences for the for-seeable, so I appreciate multiple people tasting it on camera, it helps flesh out the impressions.
Scotch is the peeerfect comparison to buying a coffee like this. For special occasions, for the experience. I don’t think anyone is drinking this for breakfast, at least not in my tax bracket… haha
@@LifestyleLab_ But we all agree that we need to work on our tax brackets to make it possible one day ;-) Maybe not _every day_ but more often. Life tends to be rather short - and if you are in the lucky position to afford this level of quality, please do so. How about ending a perfect day with a decent Ardbeg - and then start the very next day with a specialty coffee of this level? ;-) All in life is about the right moment, the right persons involved - and the right dose. Enjoy!
I am so happy that I escaped the espresso rabbit hole. The coffee must be exquisite, but at this point in time there is no way I would spend more than $20.00 per pound for my coffee fix.
@@LifestyleLab_ hard to go wrong with pour over since it lets you experience so much of the breadth of coffee, whereas some methods limit you a bit more.
After a trip to Panama where I mistakenly *didn't* pick up some Gran Del Val locally, I ordered some from @baruhighlandcoffee and after one misstep brewing I refined and got amazing cups afterwards. This just sounds sublime!
Interesting! I don’t think I’d describe my impressions as being quite as sour as what I picture when tasting Tamarind, but I could see getting some notes reminiscent of that
"Barrel aged" coffee had stormed the Chinese coffee market for the past few years, spiking up a lot of discussions about whether they are added flavours or from natural processes, and someone even ran tests confirming that there is indeed unnatural fragrance additives in these green beans. I personally had tasted few from Costa Rica(musician series), Honduras(all sorts of barrel aged) and Columbia(mainly finca el paraiso). They all carries distinct berry/pie/cake/muffin notes from the opening of the bag, to coffee ground, and to the final drink itself(which is not normal), and the scent won't dissipate after hours of brewing/ months after roasting. "WOW" with first couple of sips and hollowness after finishing the drink. Beware as these additives are not regulated. I hope these finca deborah geisha is the real deal.
I wonder how many people out there have pulled geishas like these as espresso :D. Obviously wouldn't be a very good bang for your buck but I'm still really curious.
@@LifestyleLab_ Could you please elaborate this a bit more? Because of the 9 bar being too high in this case? Would a _Flow Control Valve_ for E61 also do the trick? I really appreciate any suggestions ;-) Please do more inspiring videos like these…
Espresso is just a difficult beast when it comes to lighter roasts and very complex coffees. They are more difficult to extract, have worse puck integrity, and not to mention are expensive if you spend 3 or 4 shots dialing in. These coffees need to be treated a little differently to properly extract and get the best out of them, and they’re generally more conducive to pour over or similar methods. This is one of the main reasons the Decent DE1 was created. It allows for long blooms, faster (and slower) flow rates, and a variety of other clever tricks to better handle light roasts. A flow control knob would help a bit for sure, but you won’t see me putting coffees like this into even a Bianca any time soon
@@LifestyleLab_ Thank you for the confirmation that there _are_ roasts out there that are not meant for 9 bars ;-) I was not sure whether I was not good enough, even with my excellent espresso machine, that my high quality decaf which was roasted for pour-over came out that sour… Yes, I would love to see more about specialty coffee, preferably single source from Ethiopia - for E61 machines ;-)
