Colombia - Finca La Fuente "Geisha" Organic

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Roasted to order — 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.. An elegant washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. GeishaGesha (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 Finca La Fuente in Huila, Colombia This is a 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. light roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. grown by Yobani Ramos and Yaved Guarnizo on Finca La Fuente in Tarqui, Huila. Fully washed and dried on raised beds at 1,825–2,000 masl, it is a clean, fruit-forward cup of red berries, papaya and lychee — made for pour-over lovers who want something special. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Red Berries · Papaya · Lychee Delicate and elegant with a juicyAcidityThe 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., fruity character, a soft bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a clean, sweet finish. Coffee Details Origin Colombia Region Tarqui, Huila Farm Finca La Fuente Producer Yobani Ramos & Yaved Guarnizo 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. Geisha Processing Fully washed, dried on raised beds Altitude 1,825–2,000 masl Roast Level Light Tasting Notes Red berries, papaya, lychee About This Coffee Finca La Fuente is a small six-hectare farm at the end of the road in Tarqui, in central Huila. Yobani Ramos and her husband Yaved Guarnizo farm it together, and their attention to detail shows in the cup. They renovated their wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. with new tiled tanks and easy-to-clean vessels, and added raised drying beds shaded with nets to slow the drying and protect every batch. The farm is grown to organic and biodynamic principles, with Yaved making his own composts, compost teas and 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. pesticides to care for the plants and wildlife. Sitting high in the mountains, the cooler temperatures let the cherries ripen slowly, building the sugars and complexity behind this lot's red-fruit sweetness. It is a genuinely special expression of Colombian Geisha, and we are proud to roast it fresh in Kuala Lumpur. How to Brew Colombia Geisha A delicate washed Geisha like this shines as a filter coffee. The recipe below is a starting point — adjust to your gear and taste. Method Pour-over (V60 / filter) Dose 15g coffee Water 250g, 92–94°C Ratio 1:16 Grind Medium-fine Brew time 2:30–3:00 If the cup tastes sharp or thin, grind a little finer; if it turns bitter or dry,