Colombia Geisha Natural

Only a handful of farms in the world have the right microclimate to grow the magical Geisha variety of coffee. It's not generally grown in Colombia, but the results were incredible. It tastes everything like a Geisha and nothing like a Colombia. 

The coffee needs to be roasted quickly with steady heat and lots of airflow. We are roasting it like a honey-process coffee in small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster. Being a sundried natural coffee means you have to keep it as a light roast, and the lighter you go the more complexity you'll find. With geisha there's a little bit of a sweet spot where it goes from extremely floral in a weird way to a few degrees darker where it's super interesting without being weird and then a few degrees darker than that it's just caramel and not so special.  The mouthfeel is distinct and different than with most coffees. The aroma and first impression is intensely floral, with notes of rose specifically coming through, and then a swirl of citrus flavor -- most closely to a Pomelo grapefruit -- and then a heavy finish like creme brulee or dolce de leche leaving a caramelized sweetness after each sip.

This microlot was produced by Lisandro Cardenas who is a third-generation farmer and grows coffee on his Las Brisas Estate in the Acevedo district of the Huila region.

USA Arrival: May 2025