A Coffee Born in the Heart of Colombian Diversity

In the serene landscapes of Fenicia, a little village nestled in the Valle del Cauca and just a stone’s throw from the Páramo del Duende, this Colombian Geisha emerges as a true testament to the harmony between nature and human dedication. Cultivated at the crossroads of lush biodiversity and rich Andean soils, this Geisha is not just coffee—it is an experience.

Processed with the natural method by Juan Rivera, a skilled Q Grader, every bean reflects the careful attention and passion of its origin. This coffee tells a story of Fenicia’s unique terroir and its proximity to one of the most enchanting ecological treasures of the Andes.

Organoleptic Profile 

Fragrance and Aroma

• Dry: Enchanting floral notes of jasmine and honeysuckle interwoven with tropical fruits like guava and passionfruit.
• In the cup: Vibrant aromas of ripe mango, wild berries, and hints of vanilla, complemented by a subtle earthy undertone reminiscent of the nearby páramo.

Flavor

• A harmonious medley of tropical sweetness and berry-like acidity. Dominant flavors of papaya, lychee, and red currant evolve into delicate nuances of milk chocolate and cinnamon.
• As the cup cools, additional layers of orange blossom and a touch of candied ginger emerge, enhancing its complexity.

Acidity

• Type: Bright and juicy.
• Description: A phosphoric acidity reminiscent of sparkling wine, offering vibrancy and elegance in every sip.

Body

• Type: Silky and refined.
• Mouthfeel: Its light yet enveloping texture delivers a velvety sensation that lingers pleasantly on the palate.

Aftertaste

• Long-lasting and refreshing, with lingering notes of tropical fruit, subtle florals, and a whisper of the natural sweetness characteristic of the process.

The Terroir of Fenicia, Valle del Cauca

The unique terroir of Fenicia is a cornerstone of this coffee’s exceptional profile:

• Altitude: Grown at 1,600 to 1,900 meters above sea level, the high elevation fosters slow maturation of the cherries, enhancing their sweetness and complexity.
• Climate: A perfect balance of sunlight, rainfall, and cool Andean breezes ensures ideal growing conditions.
• Soil: Volcanic and rich in organic matter, the soil contributes to the coffee’s mineral nuances and vibrant flavor profile.
• Biodiversity: The proximity to the Páramo del Duende infuses the environment with pure air, pristine water sources, and an ecosystem that nurtures the coffee plants in harmony with nature.
• Processing: The natural method used by Juan Rivera highlights the inherent sweetness and fruity characteristics of the Geisha variety, while his expertise as a Q Grader ensures precision and quality at every step.

An Extraordinary Coffee Experience

From its captivating aroma to its elegant aftertaste, Colombian Geisha is a sensory masterpiece. It bridges the gap between the wild beauty of the páramo and the refined art of coffee cultivation. Each sip carries the spirit of Fenicia and the legacy of its exceptional terroir.

Brewing Recommendations

To fully enjoy the complexity and brilliance of this coffee:

1. Method: Choose a pour-over method like V60 or Kalita Wave to highlight its clean and nuanced profile.
2. Ratio: Use a 1:16 brewing ratio (1 gram of coffee to 16 grams of water).
3. Temperature: Brew at 90-94°C (194-201°F) to preserve its delicate aromas.
4. Appreciation: Let the cup cool slightly to fully appreciate the layers of flavor as they unfold.

Discover Colombian Geisha

This is more than coffee; it’s a tribute to nature’s artistry and human dedication. Bring home the magic of Colombian Geisha and savor the connection between the Andes’ pristine páramos and the craft of exceptional coffee production.

Juan Rivera and the community of Fenicia proudly present this Geisha as a symbol of excellence and a celebration of Colombian coffee’s unmatched diversity.