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From the volcanic slopes of Risaralda in Colombia’s Central Andes, this washed Geisha comes from La Rivera, the family farm of third-generation producer Andrés Quiceno. At 1700–1850m with around 1900mm of annual rainfall, the farm sits inside Colombia’s UNESCO-listed coffee cultural landscape.
Cherries are handpicked at peak ripeness, density-sorted in water, then placed in cool 15–18°C tanks for an 18-hour controlled fermentation. After depulping and a thorough wash, the parchment is dried slowly on raised beds with cycles of sun and shade until it reaches 11% moisture, then rested in GrainPro for a full month before export – a clean, structured interpretation of Colombian Geisha.
Flavor Notes:
Jasmine
Green Grape
Lemon
From the volcanic slopes of Risaralda in Colombia’s Central Andes, this washed Geisha comes from La Rivera, the family farm of third-generation producer Andrés Quiceno. At 1700–1850m with around 1900mm of annual rainfall, the farm sits inside Colombia’s UNESCO-listed coffee cultural landscape.
Cherries are handpicked at peak ripeness, density-sorted in water, then placed in cool 15–18°C tanks for an 18-hour controlled fermentation. After depulping and a thorough wash, the parchment is dried slowly on raised beds with cycles of sun and shade until it reaches 11% moisture, then rested in GrainPro for a full month before export – a clean, structured interpretation of Colombian Geisha.
Flavor Notes:
Jasmine
Green Grape
Lemon