Colombia - Finca La Fuente "Geisha" 250g

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Flavour notes: Tropical fruits, Floral, Citrus Farm: La Fuente Cultivars: 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. Producer: Yobani Ramos and Yaved Guarnizo Origin: Tarqui, Huila – Colombia Process: 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., dried on raised beds This is a very special release since this was the first small Geisha lot produced at La Fuente. We only got 31 kilos of it and thought it would be very exciting to let our subscribers be the first ones to try it! We are in awe of the quality Yaved and Yobani produce every year and feel so grateful to be able to purchase their full harvest. This is the first Geisha lot that was big enough to export and we will soon have our second lot delivered. Yobani Ramos and her husband Yaved own a small farm called Finca La Fuente in the region of Tarqui in Central Huila. The farm is situated at the end of the road at 1825masl and stretches all the way up to 2000 meters above sea level. Together they have about 6 hectares of land planted with CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Colombia and Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. Both Yobani and Yaved are focused on keeping a constantly high quality and since we started working together they have done big investments and improvements on the farm and in the beneficio. The beneficio was renovated a couple of years ago with new tiled tanks and vessles that are easy to clean. They have also invested in new drying beds that are covered by shade nets to slow down the drying process. Yobani and Yaved are growing their coffee according to organic and biodynamic practices, caring for the plants and wildlife on the farm. Yaved is interested in biodynamic studies and is making three different composts/compost teas as well as a couple of clever 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. Due to the high elevation, the cooler average temperature allows a slow ripening that builds up lots of sugars and complex flavors in the coffee cherries. The cherries are bursting with flavor of papaya, lychee and melon. Yobani and Yaved are constantly pushing to be better and they produce some of the best coffee we have come across. A