Description
Featuring floral aromas of rose and jasmine, expresive of the Gesha variety. Fruitfull taste of grapefruits and mandarins. Silky, medium-bodied cup, with balanced orange-like acidity and caramel aftertaste.
Producer Jhon Samboni purchased Finca Santa Barbara in 2019. His focus on high-quality cultivation and processing is evident in his coffee, which is fruity and sweet.
Cherry is carefully handpicked and undergoes an initial 100-hour fermentation in blue tanks. Then, cherries are pulped and placed in airtight tanks for a second fermentation lasting around 30 hours. Once fermentation is complete, cherry is laid to dry on marquesinas, parabolic dryers on the roof of his house, for 10 to 15 days. Jhon rakes cherry frequently to ensure even drying.
Gesha (also known as Geisha) is known for its exceptional cup quality, especially when grown at high altitudes. The variety comes from Ethiopian landrace coffees and was collected from Ethiopian coffee forests in the 1930s. The name supposedly derives from Ethiopia’s Gori Gesha forest.
Crop 2025