COLOMBIA GEISHA MARCELA

Geisha (also known as Geisha in Colombia) was originally discovered in a forest in Ethiopia that has miraculously avoided the widespread deforestation in the region. It was brought to Panama in the ’60s and only recently introduced to Colombia, where it now thrives.

The Geisha plant is delicate, with elongated bright green leaves. The Gesha coffee variety is the VIP of the farm. Planted in 2016, the coffee forest now consists of over 12,000 plants. Growing this micro-batch to perfection has been a labor of love. The key to success here is not just growing coffee, but constant genetic selection from harvest to harvest, creating an out-of-this-world flavor profile!

Previously, avocado was the main product, but the farmers have become passionate about coffee breeding and the growing demand for unique regional products. The coffee forest includes trees such as Catimor, Red, and Yellow Caturra. In 2018, they adopted natural coffee production processes and began experimenting with fermentation control like mad scientists in a lab. And let’s not forget their famous Koji fermentation process, which has been a game-changer for green coffee!

Marta Montenegro, along with her coffee-obsessed partners Elias and Shady, began crafting masterpieces with pure, diverse flavors, elevating Colombian coffee to a coveted level.

The selection process ensures that over 95% of the cherries are picked at the peak of ripeness, resulting in the signature Carbonic Maceration fermentation that lasts 52 hours—like a spa day for the beans. After fermentation, the beans are carefully dried under the warm sun, using a slow and deliberate approach to bring out the amazing flavors. This crafted journey captures the essence of Gesha coffee, making it a truly unique experience.