// GEISHA, FINCA LOS ANGELES, COLOMBIA - 150g Tin
Bright Club Drop #3!!!!!
Also known as Gesha, Geisha coffee received its namesake from its original growing location in the Gori Gesha forest in Ethiopia. Renowned for distinct flavour, Geisha’s are known for being some of the most exclusive and expensive coffees in the world. Part of the reason for this is how difficult it is to cultivate Geisha coffee - the plant grows at high elevations, is susceptible to disease, has a poor root system, and produces a lower yield. Offsetting these detracting factors, Geisha coffees are among the highest scored coffees on the SCA evaluation system, along with being heavily featured in world barista competitions.
Tasting this coffee reminds us of sipping on a butter chardonnay overlooking lake Okanagan on a hot summer night. Maybe there’s a Miles Davis record playing in the background somewhere. The lingering sweetness, the delicate floral notes - this one’s a vibe.
// THE DEETS:
Tastes: Floral, White Wine, Vibin
Feels: Sipping on a buttery chardonnay overlooking lake Okanagan on a hot summer night
Producer: Franco & Jose Gomez
Altitude: 2000 masl
Fermentation Time: 8 hours in cherry, 36 hours traditional in tanks
Drying Method: Covered Raised Beds
Drying Time: 20 Days
Importer: Apex Coffee Imports
// THE STORY:
The Finca Los Angeles farm is located just outside of Buesaco in Narino, spanning 1 hectare. The farm is a family project between Franco and his brother Jose, who are working diligently to produce the best specialty coffee they can as a means to earn a better living for their families, but also as a way to connect with the people outside of their tiny village. The farm was established 5 years ago and they transport their cherries to a wet mill just outside Buesaco to de-pulp and dry their coffees in a slower and more controlled way that indirectly adds around 8 hours of 'reposado' (in cherry fermentation). They have planted over 3000 Geisha trees so far, and while their processing is simple, it is done with the utmost care and attention resulting in a very clean 'terroir' coffee.