Tasting Series: Finca La Esperanza Natural

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