El Itacayo DRD Geisha

Highlights

“This is the last Honduran coffee Prodigal will release in 2026, and Angel Arturo Paz held back a small amount of his Dark Room Dried Geisha for it. Whole cherries fermented anaerobically for 48 hours; after depulping, some mucilage stayed on the seed through a second 48-hour anaerobic fermentation, then the parchment was fully washed. Instead of outdoor drying the coffee went into a dark room with controlled humidity and temperature, drying slowly at 18°C. Itacayo is a three-hectare farm in Santa Bárbara planted 70% Pacas and 30% Geisha; Paz is a third-generation farmer who also owns La Colmena and won Cup of Excellence shortly after his first Itacayo harvest in 2021.”