Dad’s the Word
Here it is… the only coffee Dad wants! Exceptional Geisha coffee beans grown and harvested in the Bolaven Plateau in Laos. Geisha coffee is the A* of speciality coffee – rare, respected and ridiculously tasty!
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The nuts and bolts
Light & Fruity
Geisha (this is the BEST of the BEST)
1350 metres above sea level
What does this all mean?
Check out our Jargon Buster.
Tell me more.
An incredible coffee worthy of Dad’s favourite mug. Full-bodied flavours of cherry cola make for a satisfying cup, while hints of toffee apple keep things nostalgic. There’s a cheeky tickle of pineapple in there, too.
How to Brew
Ah-may-zing in every device, but especially suited to a filter, Chemex or cafetiere.
If you want to know more, see our brew guides for making coffee.
Whether you’re looking to experiment or just fancy something different, limited-edition coffees are the ones for you!
Our limited editions are utterly tantalising and a tad more eccentric. They will often be the exciting results of new coffee experiments. These Dad’s the Word beans, for instance, are grown by the Phetlamka Estate, which is part of the International Multi-location Variety Trial. The project collects 35 coffee varieties from around the world and plants them in test plots in 23 countries. This is a crystal-ball kinda study, as it allows us to see how different coffee varieties will grow in future climates. Cool!
We source all our coffees from small farms, so when they’re gone, they’re gone. Our regular coffee lineup changes around once a year, while our limited editions change every 3-4 months. Be sure to grab a bag while you can!
Behind the Scenes
Introducing… your very first Geisha coffee! These are THE BEST beans in the business – the crème de la crème of speciality coffee.
Geisha coffee originates from the Gori Gesha forest in Ethiopia. It’s esteemed as the most exclusive coffee in the world and regularly scores above 90 points on the coffee cupping scale. Crikey! That’s pretty rare.
Prize Geisha coffee is highly sought after. In fact, these are the first Geisha beans we’ve ever had in the TC roastery! So, what makes them so exclusive? It’s all down to their fab aftertaste and unmatchable fruity flavour. Geisha beans are also challenging to grow – they like very specific conditions, you see…
The chance to try Geisha doesn’t come around very often, so make sure you grab some while you can!
This lot of Geisha coffee grew in the Bolaven Plateau in southern Laos. The plateau is an area of quiet majesty largely undisturbed by touristy footsteps. Take a peek, and you’ll find a film set-worthy region peppered with native tribes, small coffee farms and dramatic waterfalls. Its high elevations and rich, volcanic soil also make it the best coffee-growing area in Laos.
Scores on the Doors
Remember that much-coveted A* grade at school? Well, speciality coffee is the A* of the coffee world. And Geisha beans are the best of speciality – the A*-with-bells-on of coffee?
If you’d like to learn more about cupping, check out our Cupping like a pro.
Certified ‘Q graders’ evaluate the coffee using a tasting process called cupping and score the coffee out of 100. If it scores 80 points or more, it gets the speciality medal. Anything lower, and it doesn’t. Here at Two Chimps, we only source and roast speciality beans because we can follow their full traceability and know that they taste better than anything low-grade.
Roasting is a magical process. We take green coffee beans and carefully roast them into aromatic, chocolate-coloured beans that taste drop-dead gorgeous.
Each element of the roasting process is key, from the temperature to the time. Before roasting, we analyse the density and moisture content of the beans and then adapt our bespoke roasting methods accordingly.
Over-roasting is something we never do (it’s banned at Two Chimps!). If we’re looking for a light and fruity roast, we will shorten the roast time ever so slightly, while medium-dark roasts require a little longer in the roaster to give the coffee’s natural sugars time to caramelise. However we are roasting, we always time the roast to the second to get it just right.
Why buy speciality coffee from us?
What’s the point of speciality coffee? Is it just fancy packaging and tech talk? Nope – it’s so, so much more! Our speciality coffees have all been hand-picked and hand-sorted to ensure every bean is faultless. Unlike commodity coffee, which includes bitter, under-ripe cherries, speciality coffee farmers only pick their cherries at peak ripeness.
Bulk picking means supermarket roasters have to over-roast their coffee beans to get rid of impurities. What do you get from this? Nothing but bitter and burnt. Your Two Chimps coffee is the exact opposite – vibrant, fresh and perfectly roasted!
What’s more, we hand-roast our speciality beans multiple times a week to ensure that we’re always delivering the freshest coffee to your door. Dull, warehouse-stored coffee is dreary; only fresh is best for Father’s Day and beyond!
Where does the name come from?
When mum’s the word, you have to keep hush-hush. But when DAD’S the word, you can shout out loud. Which is good, because this awesome coffee deserves celebration!
Happy Father’s Day