Colombia Geisha Semi-Washed Filter

When a single Geisha lot from Panama broke price records at the 2005 Best of Panama competition, the world's coffee buyers went quietly mad for it and it never really came back down to earth. The question is what a Colombian producer with a serious interest in fermentation science does when he gets his hands on it.

Jhon Samboni's answer is to ferment it twice. The cherries go into sealed tanks whole for 100 hours, before being pulped and returned for a further 30. It's a technique that compounds complexity rather than simply adds it — two distinct windows for microbial activity, each building on the last. At 2,000 metres in Huila, with volcanic soil and the temperature swings that Geisha genuinely thrives in, the raw material is already exceptional. The double fermentation doesn't compensate for anything. It amplifies everything.

Expect jasmine, honey and tea in the cup.

Like all our filter roasts, this is probably not suitable for espresso machines. If you are looking for a better option to brew on your home espresso machine, drink your coffee with milk, or want a coffee with heavier body and texture, safer to choose one of our espresso roasts.

For help choosing your grind setting, click here.