Salon Geisha! Drink one of the world's best coffees with us

Date: Tuesday, November 25th

Time: 15:30 – 17:30 (Program 16:00 - 17:30)

Location: Allé23, Bygdøy allé 23, 0262 Oslo

Welcome to a presentation and brewing of the world's most coveted coffee, Geisha coffee from Hacienda La Esmeralda (HLE) in Panama, offered by KAFFA for a limited period. This is a unique opportunity to participate in a true coffee ceremony!

Program:

We will serve two micro-lots from the same parcel on the same farm, crafted with two different processing techniques that yield distinct and unique flavor profiles!

Before that, we'll offer a brief insight into how we work to taste and evaluate coffee. There will be a "cupping" with an analysis of these two lots before we brew and serve a cup of each.

First, we'll start by telling you about the place, the terroir, the HLE farm, and the family in Panama, where this — the world's most famous coffee — comes from! Rachel Peterson, the farmer herself, will join us virtually to say a few words about the fantastic journey that the Geisha coffee variety and their farm have experienced over the last 20 years.

See Rachel's personal greeting here on the occasion of our anniversary.

About Geisha coffee:

On the occasion of KAFFA's 20th anniversary, HLE has, exceptionally, selected two small, exceptional lots exclusively for us. HLE has three farms in the Boquete region, western Panama. We will serve from two nano-lots from the Canas Verdes farm, where the Gigante parcel is located at 1900 masl, from which we have:
Gigante Lot #7 FC, wet-processed Geisha.
             FC means cold fermentation, followed by wet processing and climate-controlled drying.
Gigante Lot #9 NC, natural-processed Geisha.

About the brew:

The coffee will be brewed by top experts who specialize in brewing Geisha. The coffee is hand-brewed using a filter method to bring out the maximum aroma, sweetness, elegance, and transparency in the cup.

About KAFFA:

Over 20 years, we at KAFFA have built close and lasting relationships with some of the world's most skilled coffee producers. One of our longest and deepest friendships is with Hacienda La Esmeralda in Panama. KAFFA is one of Norway's foremost experts in coffee roasting, especially for this type of specialty coffee. These lots are roasted well in advance for optimal degassing and maximum aroma when the coffee is enjoyed.

About the hosts:

Robert William Thoresen is the founder of some of Norway's first coffee shops, including JAVA Espressobar & Kaffeforretning at St.Hanshaugen in Oslo. The KAFFA roastery was established in 2005 to focus entirely on origin-specific coffee, and delivers nationwide.
Robert is, among other things, the world's first World Barista Champion (2000), but has spent the last 20+ years "sourcing," i.e., finding coffee from coffee-producing countries where the most skilled farms and ambitious producers are found. This is how he became acquainted with HLE and the Peterson family, as well as an entire community of coffee farmers in the same region.

Ole Kristian Bøen is a coffee enthusiast and acclaimed coffee brewer! He started his coffee journey as a guest at coffee shops in Oslo and became curious about how to learn to brew filter coffee in the best possible way (aka "manual brewing").
In 2020, he won the Norwegian Manual Brew Championship and later participated in the World Championship with an Esmeralda Geisha coffee, roasted by KAFFA. This is how he got to know the farmer Rachel Peterson. For the past couple of years, Ole has worked for HLE as a brewing expert at World of Coffee events in Copenhagen and Milan.

About the venue:

The coffee ceremony will be held at Bygdøy Alle 23, in the beautiful Allé23 - a perfect salon for anyone who appreciates good craftsmanship and fine flavors. The premises are on the floor below Moestue Group HQ in Frogner. Christopher Moestue himself is perhaps best known for his knowledge of and love for Burgundy and Champagne, but he has also become a great fan of Geisha from Panama, both wet-processed and natural-processed. But which of the two processing methods does a wine connoisseur prefer? That's a matter of debate!