Dinestia geisha
What a stunner! This natural process geisha is spectacular!
Farm: La Dinestia
Origin: Huila, Colombia
Variety: Geisha
Process: anaerobic natural
Notes: strawberry, white chocolate, tropical fruits!
Brewing: roasted primarily for filter coffee, but can also definitely be brewed as espresso.
Rest from roast date: 2 weeks or more ideally. 10 days minimum.
This coffee is from the producer Wilder Lazo and named after his farm "La Dinestia". It is the second of our one year anniversary releases and compliments the florality of the Bella Alejandria geisha with bold tropical fruit notes. When you grind this coffee the aroma of strawberries and tropical fruit immediately greets you. When hot the strawberry and white chocolate notes prevail, but as it cools it shifts to passion fruit and other tropical fruits and more pronounced florals. (That sounds so pretentious but it's really true!) This isn't a super funky natural process coffee and doesn't have any pronounced boozy notes so it should please those who love naturals and those who often stick to washed coffees alike.
6oz/170g bags
Wilder Lazo is actually a trained vet but as the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to turn his attentions to the farm together with his brother.
Despite elaborate processes, initially their coffees scored between 80-83 points on the cupping scale. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value in order to improve the quality of the coffee. He refers to this appraoch as precision agriculture.