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This coffee is bursting with intense floral notes and the sweetness of honey!

Origin: Colombia, Quindio, Armenia

Farm: El Placer

Farmer: Sebastian Ramirez

Variety: geisha

Process: white honey

Notes: lavender, orange, black tea, honey

Brewing: roasted primarily for filter coffee, but can also definitely be brewed as espresso.

Rest from roast date: 2-3 weeks ideally. 10 days minimum.

This coffee has some of the clearest lavender notes we've tasted in a long while! This white honey process geisha is a very clean and sweet cup and has wonderful intense florals and a long sweet finish. Grab a bag and see for yourself!

6oz/170g bags

Another amazing coffee from the wonderful Fazenda Guariroba!

Lemon cake, chai and lavender.

Farm: Guariroba
Process:  Double Fermentation*

Variety: Topazio
Producers: Gabriel Lamounier Vieira and Elisa Paiva Lamounier
Region: Minas Gerais, Brazil
Elevation: 1200 masl

Notes:  lemon cake, chair, lavender, almonds and more!

Brewing methods: This coffee is roasted light with filter brews in mind. It can definitely also work well for espresso, but if you’re looking for that more ‘classic’ Brazilian profile, then I would choose the Fazenda Sao Domingos or the Fazenda Matao – also available on my site.

Brew a cup for your coffee friends and get them try and guess the origin and variety. This is another coffee from Brazil (alongside the Fazenda Guariroba pink bourbon) which challenges pre-conceptions of what Brazilian coffees taste like.

This coffee has wonderful lemon notes up front which remind us of a sweet lemon cake, a gentle spice to it reminiscent of chai and great florals. It has the tiniest touch of almond in the finish, but is even lower on the chocolate and nut notes than my roast of the pink bourbon from this same farm. The cup is sweet and complex and the body is silky. You can brew this one on a variety of methods and we’ve experimented with it in the cafe and have decided to brew it on a conical brewer to elevate the flavor clarity and clean cup profile.

6oz/170g bags

What can I say? Another wonderful coffee from Luz Helena Salazar. This bright, sweet and complex geisha has it all!

Origin: Colombia, Quindio, Armenia

Farm: La Leona

Farmer: Luz Helena Salazar

Variety: geisha

Process: washed

Notes: florals, blueberry, lime, honey

Cupping score: 88.75

Brewing: roasted primarily for filter coffee, but also makes for a delicuous espresso or base for a flat white.

Luz Helena grew up in Armenia (Colombia) and has been producing coffee for the last 20 years. She owns Maracay, an 8-hectare farm located at 1450 m.a.s.l, in Armenia Quindio. Luz is Carlos and Felipe’s mother, and wife of Jairo Arcila.

Luz’s passion for coffee was inspired by her husband’s work on coffee farms and as a dry mill manager. Luz would hear Jairo talking about coffee and wanted to be more involved in the industry. With the support of Jairo, Luz started learning how to care for coffee plants and what steps she needed to take to produce high-quality, ripe cherries. Luz found dealing with insects very challenging at the start and would draw on Jairo’s knowledge to help with this.

For several years now, her focus has been on producing Specialty Coffee. With the support of Cofinet, Luz has been able to improve farm practices and focus on producing the best cherries she can. Once ripe, the cherries are then processed by Cofinet at our processing station, La Pradera.

When Luz is not tending to her coffee trees, she enjoys spending time with her friends and being part of local support groups for vulnerable people.

6oz/170g bags

Sweet, clean and subtle. This is a very different kind of co-fermented coffee from the fruit co-ferments that one more often sees. The lemongrass is present but not dominant. It harmonizes beuatifully with Wilder Lazo's geisha.

Farm: La Dinastía
Process: Anaerobic washed lemongrass coferment

Variety: geisha
Producer: Wilder Lazo
Region: San Adolfo, Huila, Colombia
Elevation: 1,480-1,550 masl

Notes: lemongrass, lavender, sweet tangerine, clean cup

Brewing recommendation: filter and drip

It is very interesting to see how this coffee compares to the (anaerobic) washed geisha that is also on offer in my webshop.

Wilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character”. In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology. To ensure optimal results, the coffee plants are first provided with nutrient-rich soil. Fully ripe are harvested and washed in water tanks to remove impurities and floating beans. After pulping the cherries, Wilder places them in fermentation tanks along with chopped lemongrass leaves. The tanks are then filled with water and sealed, allowing the coffee to ferment for 120 hours. Once fermentation is complete, the coffee is fully washed and dried in marquesinas over 12 days.

6oz/170g bags

This coffee is clean and complex. I just can't get enough of it!

Farm: La Dinastía

Variety: Geisha

Altitude: 1550 MASL

Lot: 4

Process: anaerobic washed

Wilder Lasso is actually a trained vet but as the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to turn his attentions to the farm together with his brother.

Despite elaborate processes, initially their coffees scored between 80-83 points on the cupping scale. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value in order to improve the quality of the coffee. He refers to this appraoch as precision agriculture.

The anaerobic fermentation of this coffee emphasizes the character of the coffee. Wilder Lasso ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans.

This Geisha should taste just like the plain variety and not overly processed: floral, delicate, tealike but with more tropical character with notes of gingerbread and lemongrass. This is why he chose an anaerobic dry fermentation. Submerged fermentation results in more deep florals, richer body, but dry fermentation highlights brightness and bright florals.

Mind blowing as filter and also as espresso. To avoid wasting too much dialing in your espresso, I would consider pulling turbo shots with this as they are very forgiving.

6oz/170g bags