Volume：500ml
ABV：37%

Geisha Coffee originates from the Gesha region of Ethiopia. Although it has nothing to do with Japan, the English word “Geisha” happens to match the term for Japanese geisha, so in Chinese-speaking regions it’s widely called “Geisha Coffee,” which adds a romantic nuance to it. Yet even without this name, the story of Geisha coffee itself is already remarkable.

Geisha beans were introduced to Panama in 1963. They were mostly ignored and even used simply as windbreak trees, living in obscurity for more than 40 years. Then in 2004, Geisha coffee was brought to the Best of Panama (BOP) competition, where it was crowned “God in a cup,” achieving the highest auction price at that time. Geisha has since become synonymous with luxury coffee.

Kyoto’s Yumarrest was fascinated by Geisha coffee’s distinctive fruity aroma. Using rice-based distilled spirit as a base, they added generous amounts of Geisha coffee beans and redistilled it, creating a sugar-free, 37% coffee spirit that can be enjoyed neat or mixed with soda.

Tasted neat, the aroma delivers rich medium-roast coffee notes. The palate has berry-like sweetness and a touch of acidity, finishing with a long, elegant black-coffee bitterness that lingers beautifully.

Behind this craftsmanship is none other than Yoichi Motoki, the founder of Yumarrest. Motoki trained at Arran and Springbank in Scotland before returning to Japan to co-develop the iconic Japanese gin “KI NO BI.” Within the Japanese spirits world, he is widely regarded as a legendary figure—an undeniable stamp of quality.