Colombia La Reina Anaerobic Geisha

TIP: You can save products to your favorites list if you log in Finca La Suiza, 1440 meters high in the hills of Chinchina, Caldas Department, is one of the premier producers of coffee in the region.
The closest attention to detail in agronomy, environmental stewardship and production distinguishes this farm and the tireless efforts of the founder, the late Carlos Arturo Adolphs Garcia. Through our export partners, Traviesa Coffee, we've been delighted to offer over the years many of La Suiza's gems.
The vaunted Geisha...by volume a tiny fraction of world production... has become the go-to varietal for growers, especially in Central and South America, participating in the annual
Cup of Excellence competition. From its humble beginnings in Ethiopia and the eponymous Gesha Village, it has soared for its unique aromatic
qualities, floral depth and complex fruit and chocolate layers. Growers face persistent challenges growing it: low-yielding, finicky shrubs at high elevations, unpredictable microclimates, etc. Finca La Suiza upped the ante by producing this microlot using anaerobic fermentation, wherein the coffee cherry is held in sealed sacks for a number of days to allow the fruit to gracefully begin its breaking-down before being brought to the raised beds for its drying.
Light roasts are key to fully experiencing natural Geisha for its floral, ester-laden aromatics and sweet fruit palette. Berry and chocolate notes predominate in this delicious coffee.