Producer: Finca Nogales
Farm: La Falda
Origin: Colombia
Region: Huila
Varietal: Geisha
Process: Natural
Altitude: 1770 masl
Tasting Notes: Nectarine, Dark Cherry, Honey
This one is all about quiet precision and controlled beauty.
From La Falda at Finca Nogales, this Geisha is grown at 1,770 masl, coming from just 2,000 trees with an annual production of around 2,000 kilos. Small scale, but everything here is pushed to the highest level of detail.
It starts at harvest, where only the ripest, deepest red cherries are hand selected at peak maturity. For this lot, they take it a step further. The coffee is picked only during the absolute peak of the harvest window, when sugars and aromatics are at their highest concentration. That moment defines the clarity and elegance you taste in the cup.
Post-harvest, the cherries are washed with treated water to remove any surface impurities, followed by a flotation step. The dense, fully developed cherries sink and are kept, while anything underripe or defective is removed. From there, the coffee moves through fermentation before entering one of the most defining stages of the process.
Drying happens slowly in a dark room with fully controlled temperature and humidity. No direct light, no sudden shifts. Just a steady, careful drying phase that protects the delicate aromatic compounds Geisha is known for and locks in clarity.
In the cup, this coffee leans into a refined floral profile. You get soft but expressive notes of jasmine and rose on the nose, followed by a sweetness that feels round and structured, like honey and brown sugar. Underneath, there is a gentle tropical layer with hints of mango, pineapple and tangerine that slowly opens up as the coffee cools.
The result sits right in that space between elegance and depth. Clean, composed and beautifully layered.
