ALTITUDE - 2000 MASL // REGION - ANSERMA // PROCESS NATURAL // VARIETY - GEISHA

Colombia Alvarez Geisha Natural
This is a very unique and rare coffee for us and will be sold in 200g bags

This is a particularly limited and special lot we’ve released for Christmas, and it won’t be available for long. With just 40 kg in total, be sure to grab a bag while you can!

The Geisha Coffee Varietal

Geisha coffee, also known as Gesha, is one of the standout varieties produced at Inmaculada. Renowned for its aromatic and floral profile, Geisha has seen a surge in demand in recent years. The coffee industry values flavours and sensations that are rare and distinct, and Geisha coffee delivers on these fronts with its fruity, tea-like, and floral notes.

The beans are usually more expensive because they are harder to grow and produce lower yields compared to other coffee varietals.

In the hills of Anserma, Caldas, Colombia, is the Cooperativa de Caficultores de Anserma, founded in 1967. The Coop rose from the collective will of the associated coffee growers; their shared ambition to achieve better value for their coffee. The Coop's Wet-Milling Plant provides opportunity for small-scale growers who lack their own to processing coffee. They deliver their cherries to the Coop and are paid good price; a mutually beneficial exchange.

One of these coffee growers is Hermel Alvarez, a 60-year-old farmer with a passion for coffee cultivation. His land spans 15ha, of which 13 are dedicated to coffee and the rest preserved as forest land, enhancing the biodiversity of his land.

Hermel grows a range of coffee varieties: geisha, bourbon, castillo and supremo, which thrive under his care. His meticulous processing of the coffee, whether natural or fully washed, contributes to the rich taste and quality his beans are renowned for.

For his naturally processed coffee, Hermel takes his cherries to the Coop’s Wet-Milling Plant. Here, the cherries are floated and washed. The cherries are then selected optically, with greener ones earmarked for washed process coffee and the most mature ones for the natural process. Then a 96 hour anaerobic process begins, following which the cherries are mechanically dried until the moisture level reaches 10-11%.

Hermel Alvarez, and countless others like him, under the umbrella of the Anserma Coop, continue to push the boundaries of coffee production.