Geisha or Gesha coffee hails from the Arabica family, usually associated with beans from Panama. However, Gesha's ancestry traces back to 1931 Kaffa in Ethiopia, where it was first grown in the Gori Gesha forest. Carried to Latin America, the heirloom plant quickly developed a reputation amongst the specialty coffee world. Renowned for its floral, fruity flavor, the taste of Gesha can differ depending on its origin, often boasting hints of mango, guava, papaya, and citrus. This exquisite flavor can be attributed to Ethiopia where it has long reigned supreme.

Geisha Coffee Variety Washed
Process details
-Selective picking of ripe cherries.

-Collected fruits are then cleaned and disinfected in treated
water to remove any surface dirt and impurities. In this same step
the low density cherries float and are removed to keep only the
best quality for this lot.

- Coffee undergoes a thermal shock by being immersed first in 80 degrees water for 20 seconds and then 15 degrees for 1
minute. This releases more glucose from the coffee and
eliminates unwanted microorganisms, two important points for
better quality fermentations.

-Coffee beans are then pulped without water and the teams
customized pulper also adds the step of squeezing the removed coffee cherry to collect all of the yeast and sugar. rich juice to be used for fermentation.

-This collected juice, the coffee and finally a pre-ferment (similar to a sourdough starter) are added to a tank which is then sealed to ferment for 120 hours. This is where microorganisms will break down the sugars and other compounds, contributing to the final flavour profile of the coffee.

-After fermentation coffee is then solar dried for around 15 days.

Origin: Colombia
Farm: Los Nogales
Region: Pitalito, Huila
Altitude: 1870-2000 m.s.l.
Area : 20 ½ hectares
Shade: Native trees

Actors involved in the coffee supply chain
Angie Hernandez (Los Nogales Farm) – CATA Exports - Lucky Cat - YOU 🫵🏼