We are excited to add this super ripe, intensely fruity geisha to the menu. This coffee is absolutely packed with interesting flavors, and we note apricot and melon in particular, with a lovely florality to tie it all together. This coffee is a bit more process-forward, but we love it. 

Cup of Excellence winner Pablo Andrés Guerrero produced this coffee on his farm El Obraje in Nariño, Colombia. Coffee cherries were hand picked at maximum ripeness. Then they were rinsed and floated to remove defects, all on the same day of picking. The coffee underwent two stages of fermentation. First, the whole cherry fermented in sealed containers for 12-96 hours, followed by mechanical pulping. Then the parchment coffee fermented again for 12-72 hours. After a final washing step, the coffee dried for 2-5 days on raised beds, followed by mechanical drying for 1-5 days. 

Sitting at an altitude of 2200 meters, more than half of the land is set aside as a nature reserve. Pablo grows caturra, castillo, maracaturra, geisha, typica, yellow & pink bourbon, mokka, and SL28.

Process: Anaerobic Washed

Variety: Geisha

Region: : Nariño, Colombia

Make sure to check that the roast date you've selected is what you're looking for — if there is an "upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notes at the top of this product page.

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