Geisha Coffee

Mercy

Nov. 28 (Bloomberg) — Starbucks Corp. has started selling a specialty coffee that costs $7 for a 16-ounce “grande” cup, making it the company’s priciest brew, as customers demand more premium products.

The Costa Rica Finca Palmilera coffee costs $40 for a half- pound bag and $6 for a 12-ounce “tall” cup, Lisa Passe, a Starbucks spokeswoman, said in an e-mail. It’s made from a rare, difficult-to-grow varietal called Geisha. The new coffee is available at only 46 locations in the U.S. Northwest with expensive Clover brewing machines.

But, but, but… notice to whom they are comparing their Geisha Coffee— the world’s finest, Intelligentsia.

Starbucks, the world’s largest coffee-shop operator, competes in specialty coffees with companies such as Chicago- based Intelligentsia Coffee & Tea Inc. and Portland, Oregon- based Stumptown Coffee Roasters, which rely on “single-origin” and “direct trade” coffee to sell to discerning customers.

About Scot McKnight

Scot McKnight is a recognized authority on the New Testament, early Christianity, and the historical Jesus. McKnight, author of more than fifty books, is the Professor of New Testament at Northern Seminary in Lombard, IL.

  • Steve Burdan

    Interesting – now we really are living in the End Times…. BTW, check out “Dangerous Grounds” on the Travel Channel on Tues. nights….

  • Stephen Duble

    Have you ever tried a clover brewing machine? It’s a bit pricey…but it probably tastes really, really, really good.

  • http://theologicalmusings.wordpress.com Cliff

    I actually had a 12oz cup today in Bellingham, WA. It was not bad. I still prefer Intelligentsia though.

  • http://byzantium.wordpress.com Kullervo

    Ugh, they served Intelligentsia at hipsterish breakfast place on Lincoln Ave, around the corner from where we used to live in Lakeview, and honestly? It was gross. Not that Starbucks is really that much better though.

  • http://brookfonceca.posterous.com/ Brook

    Gesha (not Geisha) is very exquisite coffee. Costa Rican Geshas are quite good, but nothing like the Geshas from Panama, especially from the farm La Esmeralda. It is by far the best coffee I have ever consumed. I buy my coffee green (unroasted), which is 1/3 to 1/2 the price of roasted coffee. I’ve paid as high as $45/lb. for La Esmeralda Gesha. This year I found it for $25/ lb., which is a bargain, since the top auction lots went for $80/lb. What Starbucks is serving for $7/cup is reasonable, seeing that La Esmeralda has sold for as much as $25/cup in high end coffee shops in NYC, and Starbucks is serving a CR Gesha, which is much less expensive. Honestly, I wouldn’t trust Starbucks with Gesha, seeing that they burn everything. To experience all that a Gesha has to offer, it must be roasted very light. As you can see, I’m just slightly passionate about coffee.

  • MF

    Starbucks will ruin any benefit you might receive from ordering Geisha coffee. They’re not specialty coffee roasters, and its a whole different world from the kind of coffee that Starbucks produce. Don’t waste your money….

    Buying Geisha from a specialty coffee place that knows what its doing however? Definitely worth it!

  • http://Www.theparsonspatch.com Mark Stevens

    The words “Starbucks” and “quality coffee” should not be in the same sentence unless it is a comparison. The coffee you had at A Mothers Milk retails from the supplier for $60 a kilo! I’m not sure what that is in pounds and your dollar.

  • phil_style

    /rant warning!

    There is no point in starbucks trying to offer premium quality coffee. They ruin with too much milk, at too high a temperature. Their staff seem poorly trained, uninterested in making good coffee and always in a hurry to bash the stuff out as fast as possible.

    Starbucks is a recipe for bad coffee, consumed only by people who want standardisation.

  • KenB

    I don’t plan on paying the $7 for SBUX’s Geisha, but I do like the Clover brew they use – it really makes the coffee smooth.

  • Chad H

    Scot,
    I noticed they compared it to the world’s finest — Stumptown. I think I’ll press a cup right now using my Aeropress with a metal disk filter crafted by my friends at Ablebrewing.com. FYI, if you’re not using one of their metal disk filters, your not getting the best cup from your Aeropress! BTW, thanks for turning me (and many others) on to the Aeropress. I’ve been using it for 5 or 6 years now and it’s the best.

  • EricW

    Cut AeroPress-sized circles from #4 Melitta filters with micro-perforations. You’ll get the lower-cholesterol benefits of pressing the coffee through a paper filter, plus you’ll get some of the coffee oils’ flavor that the AeroPress filters keep out of the cup.

    I’ve switched to a pour-over using the Clever Coffee Dripper as I found it gives me more coffee per scoop than the AeroPress. I like a dark roast, and prefer Peet’s to Starbucks any day.

  • Klasie Kraalogies

    My wife is an Assistant Manager at an independent Bistro / Coffee shop here in Saskatoon. She says Starbucks has ruined peoples’ coffee taste as well as the methods, and even terminology in the business.

    Too hot, yes. But also, badly roasted, poor technique, and wrong names.

    When last have you seen a decent crema on a Starbucks coffee? Anyone? But as bad as they are, they are still no match for the ditch water one finds at Tim Horton’s (my words, not hers).


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