A luxurious geisha blend with a sweet, silky body and a complex profile of soft fruits and florals: a sip of world-class Colombian coffee.
Last month, we shared our coffee curator with the world, as she travelled to Colombia with the Cup of Excellence to judge the very best of Colombian coffee. She came back with fairy tales from the home of specialty coffee, from bean-covered plants growing wild on the roadside, to mist-covered peaks and rolling coffee farms as far as the eye could see. She also fell in love with the Colombian geisha bean.
Native to Ethiopia and cultivated in Latin America for decades before being “discovered” for its unique and complex nature, the geisha is well-known for its pedigree as a luxury bean. Soft and silky-sweet, geisha coffee is a rare and special cup, with delicate fruit flavors and a crystal-clear profile. Most geisha beans are processed as a washed coffee: natural processing can be tricky to get right, and only the best farmers are willing to take a risk on their geisha beans. But when it’s done right, it’s worth it. If a geisha coffee is rare and unique, a naturally-processed geisha is doubly so. Our curator agrees: she helped award this year's top COE prize to a natural-processed Geisha, the first natural-processed coffee that ever got top place.
Aromatic as an orchard, silky and sugary-sweet, this coffee has a lot in common with those top Colombian naturals. Even blended with other varietals, you can recognize the geisha complexity in this cup. A silky, honey-smooth body stays mellow and soft, sugary without being tart. Flavors are a mellow interplay of cherry, plum, nectarine, with a finish that stays long and luscious, like sweet cream, with a hint of cinnamon-sugar.
Until we can all visit Colombia, we can enjoy coffee like this one: a small sip from our own Colombian coffee fairy tale.
Finca San Antonio’s unique micro-climate allows warm air to rise from the canyons at night and act like a protective blanket for the coffee plants. This allows the plants to passively absorb the sun’s energy during the day and come alive at night when the conditions are less harsh. These conditions translate into concentrated flowering, long cherry maturation periods, and a sweetly complex coffee. Notes of bing cherry, plum, raspberry, and hibiscus.
"This is a definite favorite for me. I love Columbians for their sweetness. This is a natural which adds so much more complexity to the notes and brings forward the fruitiness."