Description

This bright Geisha lot, has botanical and floral notes, especially ginger & lemongrass, and a green tea-like taste. Silky body and present citric acidity, typical of this beautiful varietal.

The ripe beans are collected 100% by hand. The cherries are then immersed in water, and floating beans are removed. Next, they undergo a 24-hour fermentation process in steel tanks before being pulped by a machine to remove the mucilage. The collected mucilage is then mixed with yeast and fermented in a bioreactor for 72 hours. Following this, the parchment coffee is transferred to tanks where water at 30 degrees and the wort from the bioreactor are added. The mixture undergoes anaerobic submerged fermentation for another 72 hours. After a slight rinse, the coffee is moved to the drying area for a 15-day period.

La Villa farm was passed down from Juan’s (the producer) father,who first arrived in 1965. Initially, the Indigenous communities disapproved of coffee cultivation in the area,leading to the first crops being grown discreetly. As time went on, the federation’s efforts popularized coffee in the region. It was in 2005 when, at the cooperative’s initiative, La Villa farm entered a local competition and won,receiving a substantial prize. This marked the beginning of improving coffee production procedures and varieties on the farm. Presently, the farm independently produces 90% of its coffee using a variety of methods right on the premises.

Crop: 2025