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La Siria, Geisha (Colombia) - box
  • La Siria, Geisha (Colombia) - box
  • La Siria, Geisha (Colombia)
  • La Siria, Geisha (Colombia) - product

La Siria, Geisha (Colombia)

250 gr

QUALITY SCORE: 91.00

Cup Notes
Lemongrass / Lavender / Rosemary / Lime / Mandarine

Suggested for espresso and filter

€70.00

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Technical details

Quality Score
91.00
Series
Premium Rarities
Producer
Anibal Sanchez Burbano
Country
Colombia
Terroir
Huila
Altitude
1750 - 1900 masl
Fermentation
Classic Washed
Arabica cultivar
Geisha
Picked in
August 2021
Arrived in
June 2022
Shipped in
Cartoon + Vacuum pack
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Anibal is the third-generation coffee grower who has followed his father’s path and has inherited the experience in specialty coffee production. Today he owns a five-hectare farm, where he and his sister produce Gesha and Tabi.

This year Anibal participated in a contest for the first time and placed second. Getting to the second place confirmed to him that he was following the right path and gave him motivation to further explore and improve.

La Siria, Geisha (Colombia) - story

THE VARIETY

Rare, exclusive and fetching a heavy price tag, Gesha is often associated with coffees from Panama, while, in fact, the cultivation of the Gesha varietal began there as late as in the 1960s.

Gesha is an original variety of coffee that was discovered in the 1930s in the mountains around the Southwestern town of Gesha, Ethiopia. Gesha trees grow tall and can be distinguished by their beautiful elongated leaves. The quality of this coffee can be drastically improved when grown at extremely high elevation.

The Geisha revolution brought about an intense search for Geisha among coffee buyers and a primal pilgrimage to Ethiopia to find the source of that flavor. The roads those buyers traveled brought them in a wood in far western Ethiopia near a small town called Gesha in the forests where coffee was born and still grows wild.

Gesha 1931 comes from this place.

Its name reflects the place and year it was collected by scientists who fanned out on a research expedition in Ethiopia to catalogue its coffee varieties.

La Siria, Geisha (Colombia) - variety

THE FERMENTATION PROCESS

Washed coffees showcase solely the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.

During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placing  it under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the beds for drying.

La Siria, Geisha (Colombia) - fermentation

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