COLOMBIA El Filo Geisha – Filter

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Clean
  30

At 1780 meters in Filo Chirrulco, San Agustín, Ary Solís cultivates 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. on steep loamy clay soils influenced by volcanic ash deposits typical of southern Huila. The combination of elevation, rainfall, and soil composition supports dense seed structure and elevated aromatic potential. Over the years, we have visited San Agustín many times. The region sits where mountain ranges begin to shift and break apart, creating steep ridges and irregular terrain. Reaching farms often means long drives along narrow, winding roads, and walking along these ridgelines gives a clear sense of how the land is used and how coffee is planted across the slopes. Cherries are selectively harvested in multiple passes, fermented in temperature responsive tanks, fully 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., and dried slowly for approximately twenty days in parabolic dryers to stabilize internal moisture migration. The extended drying period supports structural clarity and prevents over fermentation in this humid mountain environment. Geisha from this altitude in San Agustín is known for aromatic lift, defined 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., and elongated sweetness rather than heavy 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..