{"product_id":"honduras-la-casa-geisha-honey","title":"Honduras La Casa Geisha Honey","description":"\u003ctable id=\"zongheng-ccp-host\" data-ctx='{\"cid\":\"5f7bf7d2\",\"time\":1791526522608,\"docKey\":\"WgZOZ1QgmvVeqLX8\",\"origin\":\"https:\/\/alidocs.dingtalk.com\"}' cellspacing=\"0\" cellpadding=\"0\" border=\"0\" style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"s-170\" style=\"width: 100%;\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Honduras\u003cbr\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eAldea Pacheco, La Paz, La Paz\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e La Casa\u003cbr\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eClaudia Petrona Garcia Medina\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650 masl\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr\u003e\u003cstrong\u003eCrop:\u003c\/strong\u003e Picked in Jan.-Apr. 2026 \/ Arrived in Aug. 2026\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey Process\u003cbr\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e White Floral, Pomelo, Persimmon, Plum\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable id=\"zongheng-ccp-host\" data-ctx='{\"cid\":\"5f7bf7d2\",\"time\":1791526522608,\"docKey\":\"WgZOZ1QgmvVeqLX8\",\"origin\":\"https:\/\/alidocs.dingtalk.com\"}' cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"s-170\"\u003e\n\u003cstrong\u003eAbout Farm:\u003c\/strong\u003e This honey-processed Geisha comes from La Casa in Pacheco village, La Paz, Honduras—within the Montesillos region—at about 1,650 m, with harvest typically running January to April. The farm is managed by Claudia Petrona García Medina, a mother of two and coffee-shop entrepreneur. A second-generation coffee grower from a family with over 35 years in coffee, she was first taken to the farm by her father at age seven, planting a love of coffee in her heart. After nine years in banking and later work at a coffee shop, she bought a small plot five years ago and founded La Casa. She cleared the old, aging coffee and replanted 3,000 Pacamara and Geisha trees along contour lines; she is also an agricultural engineer. The farm sits high enough to seem to touch the sky, where the wild hawk locally called “Pájaro Gavilán” lives. Field management follows the local microclimate: year-round weed control, timber trees for shade, and three fertilizations timed to flowering—first about 40 days after early flowering in May\/June (mainly organic granular and foliar), second in late August\/early September, third in November. At the end of December she removes diseased, dried, and overripe cherries to prepare for harvest.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAbout Process:\u003c\/strong\u003e The honey Geisha lot uses only deep-red, ripe cherries, picked with guidance to keep color uniform. Cherries are weighed, siphoned, drained, and rested in large nylon bags for 48 hours; after depulping they rest another 24 hours, then dry on raised screens and under a rain shelter for 20–25 days, turned every half hour. Because vehicles cannot reach the farm, supplies and coffee are carried by mule; her next plans are to improve the access road and trial more varieties.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Goût \u0026 Co Specialty Coffee Roastery","offers":[{"title":"100g","offer_id":67833888047183,"sku":null,"price":196.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/5384\/1999\/files\/lacasa-03.png?v=1792732984","url":"https:\/\/goutandco.com\/products\/honduras-la-casa-geisha-honey","provider":"Goût \u0026 Co Specialty Coffee Roastery","version":"1.0","type":"link"}