Head Roaster Message:
The geisha coffee variety has soared in popularity due to its intense aromatics and delicate floral characteristics, leading farmers to plant the variety all over the coffee globe. Geisha is, however, a finicky variety, producing low yields and only really achieving its full expression in certain climates. A few years ago, Blanca Delia decided to take the plunge and planted geisha seedlings on her farm in Chalatenango, a high-altitude region in northern El Salvador, which also happens to be the home to Lykke's first model farm. This coffee is the first harvest from those trees and we're excited to say that geisha really seems to thrive in the El Salvadorian mountains!
Roasting geisha requires a different approach than many other varieties. It tends to be an extremely high variety, requiring a lot of energy to penetrate the beans and ensure an even roast from all the way to the core. As the variety is so expressive, we want to ensure that as much of those aromas are preserved throughout the roasting process, this requires a quicker and lighter roast, which can lead to green flavours in the wrong hands. As always, balance is important.
What makes geisha coffees so exciting are their intense floral aromatics, lively acidity and light body. In order to ensure that all of this is presented in the final cup it's important to grind the beans fresh. A slightly coarser grind size will ensure that the acidity is maintained without underextracting the coffee. A pro trick is to brew over a cold steel ball or into a chilled server, this is known as "extract chilling" and aids in capturing more of the volatile aroma compounds which would otherwise dissipate into the air.BREWING EQUIPMENT
Grown in harmony with people and planet - without middle persons.
Perfectly roasted coffee, with the taste of origin, terroir and process of the coffee.
We aim that nothing and no one will be harmed when you enjoy a good cup of coffee!
Within the coffee industry there is a multitude of certifications to be found. All with varying levels and criteria’s for farmers to comply with.
For us, organic is about much more than a seal on a coffee bag. And through our business model our aim is to achieve greater impact.
Read the full story in our Sustainability Report.
Traditionally robusta has the reputation of being of inferior quality. And comparing it to the Arabica beans, it sure presents a much rougher flavour profile. With ongoing climate change, robusta will have to play a bigger role in the future, as it can withstand tougher conditions. So we simply want to see how good we can make it and at the same time cater to the espresso drinker that doesn't appreciate coffee being fruity and full of acidity.
If you want to know more about robusta, you can read our sustainability report here: Sustainability Journey
Our consumer coffee bags are 100% compostable, made up of paper and starch from leftover scraps of corn and sugar. They are also printed with environmentally friendly ink.
(If it is not composted in an active compost they can be recycled as paper)
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