Alasitas Geisha Coco Natural
Coconut and cacao nib from the extended natural fermentation. Expect a syrupy mouthfeel with tropical fruit acidity.
Cupping verifies — it doesn’t define. The engine’s chemistry-based prediction stands on its own; the panel confirms it at the table.
Alasitas Geisha Coco Natural shows a clear acidity-forward character. Expect a quieter mouthfeel presence.
This lot is Pedro's experimental coco-natural: cherries dried slowly inside coconut husk beds, a technique he refined over three harvests.
Predicted sensory axes · 0–10
Acid load sits near the comparison — enough lift without dominating.
Average aromatic feedstock — room to lift florals through Maillard control.
A simpler, more linear flavor — comfort profiles and blends suit it.
Natural sugars are calmer than peers — build sweetness through the Maillard phase.
Lipids and polysaccharides build real weight — holds up in espresso and milk.
Light-to-medium development preserves the acidity and clarity this lot leads with.
Frame the delicate mouthfeel as transparency, not a flaw — strongest in filter.
The fermentation character is this lot’s signature — keep the roast light enough to show it.
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