This is a beautiful, complex coffee with flavours of orange and lemon soda, fruit-laden spongecake and white tea. Dense in texture, grape and butterscotch on cooling…
In the hamlet of La Chorrera, on his tiny, 2 hectare farm called El Plan (“The Plan”), Carlos farms organic geisha, with seed stock that hails from the very discovery place of this exotic varietal, Hacienda Esmeralda in Boquete.
No fancy tricks or wacky fermentation regimes apply here: Carlos simply picks the ripest cherries and follows with same-day depulping and a 16-20 hour fermentation in open plastic drums. Drying is on beds for an average of 16 days.
The excellence of this coffee derives in equal measure from the provenance of the seed (because not all gesha seeds are created equal!); the unique climate and soil of this part of Narino; and, Carlos’s organic farm management and processing diligence.
We recommend brewing at 95°c with your chosen pour over method.
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