About the farm
Altitude
1860 m
Size
1 H & 1 employee
Varieties
Geisha
Harvest Season
Dec - Mar
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Pablo's Washed Geisha
Pablo brought these Geisha seeds back from Panama in 2012, but it wasn’t until a few years ago that he started to realize their potential. Since then, he has been working to understand the coffee from the ground up, experimenting with everything from cultivation to processing and drying to find the best way to express what these trees can offer.
This lot is washed, with a short fermentation and drying in a marquesina. In the cup, it is floral and sweet, with notes of florals, strawberry, jasmine, and brown sugar. It has a silky body, medium citrus-like acidity, and a long, sweet finish.
This is just the beginning of our work with Pablo, and we’re excited to see where these trees—and the next few years of experimentation—will take us.
Taste Profile
- Strawberry
- Jazmin
- Brown Sugar
Variety
Geisha
Pablo's Washed Geisha
Product variants
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
About the producer
Pablo Gomez
Pablo never really imagined himself becoming a coffee farmer. He grew up in Medellín, far from the farm, and studied gastronomy, a career he only practiced for a short time. His family’s farm had been mostly abandoned for years, and before coffee became part of his life, he had worked with crops like plantain and avocado. Things changed when his father had surgery on his knees and could no longer work for almost a year. Pablo decided to return to...
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