Tasting Series: Finca La Esperanza Natural

<p>
<b>Variety: </b> Geisha
</p>
<p>
<b> Processing: </b> Natural
</p>
<p>
<b> Origin: </b> Quindio, Colombia
</p>
<p>
<b> Producers:</b> Jairo Ivan Lopez
</p>
<p>
<b> Altitude: </b> 1800m
</p>
<p> 	
These near-perfect geisha beans were grown at Finca La Esperanza, a farm owned and operated by Jairo Ivan Lopez for 20 years. After tasting a delicious geisha coffee from Panama a few years ago he replanted his entire farm, shifting focus from caturra beans to growing geisha coffee for the specialty market. Jairo's engineering background informs his approach to farming: all equipment is expertly planned and constructed, and coffee processing is managed to exacting standards. He is continually testing different methods and practices to improve his coffees, and in recent years has been producing absolutely jaw-dropping natural and honey processed geishas. </p>

<p>We were so impressed by the coffees coming out of Finca La Esperanza that we picked up a bag of both natural and honey processed coffees. Since the beans come from the same plants on the same farm, this presents a great opportunity to see how different processing methods can accentuate different flavor profiles. For naturals, the fruit of the coffee cherry is left on the bean to dry out completely during processing, which usually leads to sweeter, earthier tastes. Starting with such a high-quality bean, the natural processing on this lot really brings forth a sweet red berry flavor and accentuates the floral aromatics that geisha coffees are famous for. We love a good natural-processed geisha, and we couldn't pass up an opportunity to send this one your way.</p>

<p>
Each shipment will contain 4oz of coffee.</p>

Red Berry, Floral, Chocolate

Variety: Geisha

Processing: Natural

Origin: Quindio, Colombia

Producers: Jairo Ivan Lopez

Altitude: 1800m

These near-perfect geisha beans were grown at Finca La Esperanza, a farm owned and operated by Jairo Ivan Lopez for 20 years. After tasting a delicious geisha coffee from Panama a few years ago he replanted his entire farm, shifting focus from caturra beans to growing geisha coffee for the specialty market. Jairo's engineering background informs his approach to farming: all equipment is expertly planned and constructed, and coffee processing is managed to exacting standards. He is continually testing different methods and practices to improve his coffees, and in recent years has been producing absolutely jaw-dropping natural and honey processed geishas.

We were so impressed by the coffees coming out of Finca La Esperanza that we picked up a bag of both natural and honey processed coffees. Since the beans come from the same plants on the same farm, this presents a great opportunity to see how different processing methods can accentuate different flavor profiles. For naturals, the fruit of the coffee cherry is left on the bean to dry out completely during processing, which usually leads to sweeter, earthier tastes. Starting with such a high-quality bean, the natural processing on this lot really brings forth a sweet red berry flavor and accentuates the floral aromatics that geisha coffees are famous for. We love a good natural-processed geisha, and we couldn't pass up an opportunity to send this one your way.

Each shipment will contain 4oz of coffee.

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Leslie Fok

Wahiawa

Member Since
March '18
10stars b7d0bda0310969033433830e28a863844525eed66031a28909e01440c470fc80

Great coffee

Finally, a great earthy, aromatic coffee. Notes of caramel, vanilla, with a chocolate finish that lingers on. This coffee is delicious. It has great body. After so many of the coffee here are of the herbal, acidic type. It's great to have, finally, a great earthy type coffee. Hopefully, this will be the start of a new trend.

09/18/18

Jonathan Fung

La Mesa

Member Since
September '18
10stars b7d0bda0310969033433830e28a863844525eed66031a28909e01440c470fc80

Great Flavor Profile

Great spectrum of flavors from start to finish. Sweet fruit forward opening with caramel mid notes and a smooth bakers chocolate finish. Floral scent was distinct and elegant. Tried both V60 and Clever with different results. V60 was more delicate with more distinctive fruit and floral notes. Clever dripper yielded a more robust flavor with a balanced overall profile and more classic mid to end notes with a retained fruit forward opening.

10/02/18

On 10/05/18 BJ says

Glad you liked it! We love to compare this one to the Honey Geisha from the same farm, really shows what a difference processing makes. How do you like the Clever dripper? Been meaning to try one over here.

On 10/06/18 Jonathan Fung says

I have the honey geisha on my queue and I'm excited to see how it compares to the natural processed! I really like the clever dripper! It's easy to use and learn, affordable, and it seems to be a great compromise between clarity and body. I've been using 26g medium coarse grounds to 340ml water @ 93C as a baseline for the last couple of roasts with great results!

On 10/08/18 BJ says

Duly noted, thanks for the tip!

Tyler Halstead

Chicago

Member Since
July '18
10stars b7d0bda0310969033433830e28a863844525eed66031a28909e01440c470fc80

Definitely worth trying

This is my first time with a geisha and though the cost has always kept me from trying it in the past, I’m glad that I did this time. This coffee is amazing.

10/06/18

On 10/09/18 BJ says

So happy you enjoyed it! Geishas really are something else, we love sourcing them when we find a good one.