Colombia - Las Marias Entre Montanas Geisha | Washed 100g - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Clean
  30

Roasted OnRoast 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.: Feb. 13, 2026 Las Marias Estate is the newest farm of the Giraldo family. Jose was intentionally looking for a farm with high elevation, surrounded by native forest and with luminosity conditions that would bring out the best quality of the most exotic coffee varietals. Pijao, Quindio is a super small town in the heart of the Andes Mountains, a quiet and peaceful place. In his search for land Jose discovered Las Marias, a farm which had been abandoned for more than 20 years covered in overgrown grass and invasive plants, but there were some rare cherries in the middle of that mess. 7.000 Trees of around 70 years old in an unkempt condition. They recovered those TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. trees and started selection of the best genetics they wanted to grow in Las Marias. Of course the 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. was the crown jewel of what they wanted to grow there, they got the seeds from Panama and took great care of those delicate trees. Processing Info: Selective Harvesting: Cherries are picked at their ripest stage, ensuring a 20 Brix grade sugar level for optimal sweetness. First Fermentation: Whole cherries are placed in a Open tank for 12 hours inside the fridge room at a 14 Celsius degrees. Pulping & Second Fermentation: The cherries are pulped without water and transferred to an open tank, inside the fridge room at 14 Celsius degrees, where they ferment without water for 24 hours. First Wash: After the process ends, washing and draining. Drying: Once the second fermentation is complete, the coffee is carefully dried in raised African beds for approximately 25 days, ensuring a controlled temperature below 35°C to achieve a 10-11% moisture content.