Region: Pijao, Quindío
Variety: Geisha*
Grower: Jairo and César López
Farm: La Estrella
Process: carbonic maceration**
Elevation: 1700-1750 m
In the Cup: black currant, orange, cherry, pineapple, Thai tea
 
*Gesha, or Geisha, refers to an Arabica variety that originated in the Gori Gesha forest of Ethiopia. Now grown in multiple places throughout the coffee growing world, this rare variety is known for producing sweet, complex, and aromatic brews. Geisha beans come at a steeper cost than other varieties because of these reliably pronounced flavors and because the Geisha plants are more delicate than other coffee varieties, requiring a very specific environment and more time and attention from cultivators than their more hearty counterparts.
 
**Carbonic maceration is a method of coffee processing that involves sealing coffee cherries in a low oxygen environment to extend fermentation time and more closely control the effect fermentation has on flavor development.