Finca La Negrita Red Geisha Washed

Tasting notes

Character

• Floral
• Clean
• Funky

*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.: July 14th* When we brought this Red 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 Negrita to the Shanghai International Coffee Culture Festival, it quickly became one of the most talked-about coffees we shared. The response was immediate, and honestly, not surprising. Mauricio Shattah’s coffees have a way of doing that. Grown at 1950 metres in Tolima and processed with the kind of precision we’ve come to expect from him, this 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. Red Geisha is vibrant, elegant, and deeply expressive, with notes of peach lemonade, honeycomb, lychee, elderflower, and black plum. After seeing the response in Shanghai, we knew we wanted to share a little more of it back home in Calgary. This is a short-run, one-time release in our Uncommon Collection tin, and a chance to taste one of the standout coffees from our time abroad. This coffee is washed but with a little help from Mauricio’s stellar processing. The coffee starts with a 16-hour cherry fermentation, followed by de-pulping and a second 24-hour fermentation. This would normally be called a honey processHoney 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., but the remaining mucilage was actually gently washed off, leaving the coffee somewhere between a honey process and a double fermented washed coffee. I guess it doesn’t really matter what we call it - all that matters is the coffee is super tasty and once again, Mauricio nailed it.