Colombia, La Victoria, Washed, Geisha

Origin: Ortega, Tolima, Colombia

Farm: Finca La Victoria

Varietal: Geisha

Process: Washed

Altitude: 1,830 masl

This Geisha varietal truly shines in pour-over methods, allowing its delicate and intricate flavours to come forward. Here's how to brew it to perfection:

Coffee to Water Ratio: 1:15 (e.g., 20g coffee to 300g water)

Brewing Device: Cone Brewer (e.g., V60)

Grind Size: Medium

Water Temperature: 93°C

Brew Time: 2:30 – 3:00 minutes

Finca La Victoria – A Legacy in Every Cup

Nestled in the lush mountains of Ortega, Tolima, Finca La Victoria is a 47-hectare farm where Aristóbulo Rayo has spent the last 50 years perfecting his craft. Coffee isn’t just a crop here—it’s family history. While the farm has 8 hectares dedicated to coffee, it also proudly maintains 10 hectares of untouched natural forest, a testament to Aristóbulo’s commitment to sustainability.

Washed Geisha – A Clean, Elegant Expression

This Geisha isn’t here to play it safe—it’s bright, floral, and effortlessly elegant. The washed process strips everything down to let the pure essence of the coffee shine.

Processing Breakdown

• Selective Picking – Only the ripest cherries are harvested
• Pulping & Fermentation – Cherries are depulped and left to ferment in tiled tanks for 24 hours
• Triple Washing – The coffee is washed three times to remove any lingering mucilage
• Drying – Placed on raised African beds, allowing slow, even drying for maximum flavour development

Varietal Deep Dive: Geisha

This isn’t just any coffee—it’s Geisha, the rockstar of the specialty coffee world. Originating from Ethiopia but thriving in Colombia’s high-altitude farms, Geisha is renowned for its floral aromatics, silky texture, and complex fruitiness. The higher altitude of 1,830 MASL pushes the trees to work harder, producing cherries packed with dense, vibrant flavours.