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Description
September- Geisha- White Honey-Colombia 200gRoasted 11 25 This is our second year working with Sebastian Ramirez and El Placer. This White Honey lot is bold and beautiful, with intense florals and a deep sweetness reminiscent of honey and Froot Loops. This geisha is incredibly aromatic and memorable. Variety: Geisha Country: Colombia Region: Quindo, Colombia Process: Anaerobic White Honey + Carbonic Maceration Altitude: 1750 2000 MASL Harvest: 2025 Producer: Sebastian Ramirez Farm: El Placer
Roasted 11/25
This is our second year working with Sebastian Ramirez and El Placer. This White Honey lot is bold and beautiful, with intense florals and a deep sweetness reminiscent of honey and Froot Loops. This geisha is incredibly aromatic and memorable.
- Variety: Geisha
- Country: Colombia
- Region: Quindío, Colombia
- Process: Anaerobic White Honey + Carbonic Maceration
- Altitude: 1750-2000 MASL
- Harvest: 2025
- Producer: Sebastian Ramirez
- Farm: El Placer
- Roast Level: Light
In the cup
We get a sweet, floral and aromatic cup that reminds us of froot loops, and florals of lavender and jasmine. We get deep sweetness of honey and white grape. It has a long finish with a silky body.
About The Producer
Sebastian Ramirez, a native of Quindio, Colombia—a region renowned for its rich coffee culture—is a fourth-generation coffee grower. Six years ago, Sebastian transitioned from studying law to taking over his father’s farm, El Placer, located in the Buenos Aires de Calarcá village. The farm, spanning 14 hectares and situated at an altitude of 1,650-2,000 meters above sea level, is shaded by native trees, fostering ideal coffee-growing conditions.
Processing
The Geisha White Honey CM coffee beans are processed with great care and attention to detail. The cherries are collected and sorted to ensure that 95% of them are ripe and 5% are semi-ripe. The beans then undergo anaerobic fermentation in 200-liter tanks at a constant temperature of 18°C, with CO2 injection and submersion in water with an oxygen pump for 48 hours. After fermentation, the beans undergo a two-phase drying process, which is carefully controlled and slowed down using shade netting. Finally, the beans are packaged in Grain-Pro bags and stabilized for 15 days.
Variety
This variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the "Best of Panama" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.
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