Jairo Arcila - washed geisha

Geisha, or "gesha" is one of the most celebrated and sought-after coffee varieties in the world. Renowned for its exceptional cup profile, this variety has consistently won prestigious coffee competitions and commanded record-breaking prices at auctions. Its journey from the remote forests of Ethiopia to the lush coffee farms of Latin America, particularly Panama and Colombia, is a tale of discovery, perseverance, and innovation.
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The story of Geisha begins in the 1930s in the Gori Gesha Forest of Ethiopia, where the variety was first discovered. In 1936, seeds were collected and sent them to the Lyamungu research station in Tanzania. From there, the seeds made their way to the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica in the 1950s, where they were catalogued as part of a broader effort to study and preserve coffee genetics.

Geisha's potential was not immediately recognized. For many years, it was grown as a rust-resistant variety, rather than for its cup quality, also, some farmers stopped planting it due to fragile branches. It wasn't until the early 2000s that the variety gained international acclaim.

In 2004, the Peterson family of Hacienda La Esmeralda in Panama discovered the unique flavour profile of Gesha when they planted it at high altitudes. Their Gesha coffee won the Best of Panama competition that year, setting a new standard for specialty coffee and fetching
unprecedented prices at auction. ​Colombia, one of the world's leading coffee producers, quickly recognized the potential of Gesha. The country's diverse microclimates, high altitudes, and rich volcanic soils provide ideal conditions for cultivating this delicate variety. In regions like Nariño, Huila, Quindio and Cauca,

Colombian farmers began experimenting with Gesha, planting it at elevations of 1,600 to 2,000 meters above sea level. The results were extraordinary: Colombian Gesha coffee is celebrated for its complex flavour profile, featuring notes of jasmine, bergamot, tropical fruits, and honey, with a delicate, tea-like body and vibrant acidity

​Stature: tall | Average Altitude: 1800 – 2100 m.a.s.l. | Tolerant to leaf rust and susceptible to other diseases.

Jairo, and the team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Santa Mónica sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Once sorted, the coffee cherries are packaged in grain pro bags and transported to Cofinet’s processing center, La Pradera. Once at La Pradera, we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low-density beans and external material.

​Afterwards, the cherries undergo a 30-hour underwater fermentation—a critical step that enhances the coffee's flavor profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually,
stimulating the development of a delicate yet interesting profile.

​The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively
character.

After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. The water used in our washing process is recycled and reused for floating subsequent batches of
cherries.

​The wastewater generated during our washed process is then treated using our green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing center, ensuring an environmentally sustainable operation.

​Once coffees are washed they are spread out on raised beds in greenhouses when they are exotic varieties or in our elbas drying station for bigger lots. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5%-11% moisture content, which is the perfect point for us. Our greenhouse concentrates a temperature range of 20 to 38°C, which helps us to maintain a constant drying time for our coffees.