Colombia: Geisha

Colombia: Geisha

£21.20

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.