About the bean
A relatively recent variety for Colombia, Geisha growing has thrived in the mountainous, volcanic terrain of the country's famed coffee axis that includes Quindio, where our new Geisha Natural was grown.
Considered the cool, little sister of Geisha giant, Panama, Colombian Geisha delivers a signature complexity that led one coffee expert to describe the unique taste as "God in a cup".
Is it worth it?
REGION: Armenia, Quindio
ALTITUDE: 1600 masl.
PRODUCER/FARM: Don Jairo, El Castellon
IN THE CUP
Flavour notes: Violet, grapefruit, delicate fruits, creamy and sweet.
A point of interest here is that Geisha from Colombia tends be a natural processed coffee as opposed to washed. The difference requires further investigation but this natural Geisha definitely presents a more intense flavour ride. Expect not only a delicious and bright Geisha in the cup but a tropical dance of fruitiness! The finish is deeply creamy. Typically, a light to medium roast level is recommended for Geisha but ticking darker with this gem will produce a richer result without losing the variety's revered complexity and unique fruit song.
BEYOND THE CUP
Grower: Don Jairo is a sixty-something engineer with three decades of experience as a dry-mill manager for a large Colombian exporter. He comes from a long line of coffee farmers but took over the day-to-day run of the family business 35 years ago when his father became ill. After several years of managing his father's farm, Jairo had saved enough money to buy a farm of his own. A record low for coffee's market price prompted him to experiment with more unusual varietals, including Geisha and Pink Bourbon to increase income. The experimenting paid off!
This lot from El Castellon arrived in Canada via Campesino Coffee, a Colombian-based exporter working hand-in-hand with more than 120 farmer partners, like Don Jairo. Campesino focuses on increasing quality, know-how and profit for their farmer partners and a more sustainable and transparent environment for the growing communities they are embedded in.
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Photography by Lisa Peryman and Richard C. Owens
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