Colombia Fellow Farms Gesha - Competition

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Bright
  30
• Clean
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. These beans hit their peak 2 to 3 weeks after roasting. A competition-grade GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. from Colombia's Fellow Farms This is a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.-processed Gesha from Inmaculada Coffee Farms in Valle del Cauca, Colombia, grown under the Fellow Farms competition program. It is a light, filter-roasted single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. built for clarity: white flower aromatics, honeyed sweetness, and ripe pineapple. For pour-over drinkers who chase the rare and expressive. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Pineapple · HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. · California Walnut Bright, integrated acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. with a silky, clean texture and a long, transparent finish. Coffee Details Origin Colombia Region Valle del Cauca Farm Inmaculada Coffee Farms (Fellow Farms program) VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Gesha Processing Natural Harvest 2025 Roast Level Filter (light) Tasting Notes Pineapple, Honey, California Walnut About This Coffee Inmaculada Coffee Farms sits high in the mountains of Valle del Cauca, Colombia, and has been a quiet force in specialty production since 2010. Across roughly 60 hectares, with around 36 dedicated to exceptional varieties, the estate built its reputation on traceability, sustainability, and an obsessive focus on quality. This lot comes from their Fellow Farms program, which partners with neighbouring smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. to lift agricultural practice and open access to international markets. The result is competition-grade coffee with full traceability back to the people who grow it. The natural process is meticulous: cherries are received, weighed, and floated to remove defects and separate ripeness stages, then double-sorted by hand and machine before a slow, controlled dry of 20 to 25 days, kept below 40°C with constant turning. That patience is what concentrates the cup's sweetness and clarity. How to Brew Colombia Fellow Farms Gesha Method Pour-over (switch / immersion-style dripper) Dose 20 g coffee Water 290 g at 89°C Grind Medium-fine Pours 80 g (close cap, wait 50s, then open), then to 150 g at