Colombia • La Reserva Geisha - 96 Hour Anaerobic Honey

La Reserva Geisha is one of our most exciting releases yet—a coffee that feels more like a treat than a product. In 2018 coffee producer Juan Felipe purchased the farm for it’s potential, sitting at very high elevations ranging from 1850-2175 meters above sea level, it’s terroir was ripe with opportunity. Now La Reserva is, in the words of Genuine Origin, is a specialty coffee powerhouse and grows numerous exemplary varietals. Though still owned by Juan Felipe, the farm is now managed by Don Carlos who is responsible for overseeing the production of this offering. Genuine Origin provided us with this video to learn more about Don Carlos and the work he’s doing at La Reserva.

This Geisha varietal underwent a 96 hour anaerobic fermentation, but only after having been depulped and left with the mucilage on the seeds, rather than being fermented in the cherry. In many cases, anaerobic fermentation can produce intense winey and juicy flavors that can be competing with the flavor of the terroir, and don’t get us wrong, we love those funky anaerobics, but this style of anaerobic fermentation emphasizes the coffee’s inherent flavor, producing an orange cream soda like sweetness and unmistakable aromas like pound cake and fruity pebbles. This coffee is a beautiful representation of the farms terroir, and it’s staff’s expertise.

AGRICULTURE INFO

Grown in Ciudad Bolivar, Antioquia, Colombia

Produced by La Reserva, a farm owned by Juan Felipe

A Honey process coffee, with a 96 hour Anaerobic Fermentation in Mucilage

Solely a Geisha varietal

Grown at an altitude of 1900 - 2000 Meters (6235 - 6560 Feet)

Harvested from October 2023 - December 2023

TASTING NOTES BREAKDOWN

Upfront Aromas like Pound Cake or Fruity Pebbles | Packed with flavors like Orange Cream Soda & Vanilla | Gentle & Sweet Citric Acidity like Lemon Icing

Broadly communicated on the bag as “Vibrant, Orange Cream Soda, Pound Cake”