Colombia: Geisha
Colombia: Geisha
Municipality: La Argentina
Altitude: 1.650 – 2.000 masl
Department: Huila
Variety: Geisha
The essence of the coffee
The Geisha coffee variety is renowned for its exceptional quality and
remarkable flavor profile. Originally from Ethiopia, it is distinguished by
its bright acidity, floral jasmine notes, and fruity flavors like mango,
pineapple, and peach. Its fragrance is intense, and it has a light but
very clear body. The large, delicate beans require specific growing
conditions at high altitudes and in nutrient-rich volcanic soils. Due to its
limited production and meticulous harvesting process, Geisha is
considered one of the most exclusive coffees globally.
Process:
Talking about Geisha is like discussing poetry in the world of coffee. Its
delicate floral and aromatic notes are a treat for the senses, which is
why the production process requires careful attention. The best people
to manage this are the expert coffee growers who cherish this coffee
above all others. The process starts with a carefully planned harvest,
usually carried out by the coffee farm owners or skilled workers, as it
demands special attention to ensure the cherries reach the ideal level
of ripeness and the trees are well cared for.
After the harvest, the coffee is taken to the processing facility, where it
is kept sheltered to minimize exposure to the sun. At the processing
facility, the coffee is inspected, and if needed, it goes through a
flotation process to remove any imperfect beans or foreign matter
that may have been missed during the harvest. The beans are then
moved to a hopper and pass through a dry depulping machine.
Afterward, they are placed in concrete or plastic tanks, where it is
important to spread the coffee evenly to maintain a consistent
temperature. The fermenting mass is stirred regularly during the 38-45
hour fermentation process. Once the fermentation is complete, the
coffee is washed three times to remove the mucilage, helping avoid
any sour flavors. The coffee is then drained and moved to solar dryers
with proper ventilation, where it undergoes a slow drying process,
requiring constant movement for even drying. Rushing the drying
process could damage the coffee’s unique characteristics, so it
typically takes 22-28 days, depending on the climate and amount of
coffee. Finally, the coffee is packed, stored, and sent to the lab for
testing to determine its quality and flavor profile.
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Postage: We provide free Royal Mail 48 delivery on all UK orders over £15
Our bags: We are constantly trying to make our bags better for the environment while still being great at storing coffee. We are in the process of moving over to fully compostable bags however this is size dependant and subject to availabilty.