Agua Tibia Geisha FW  

Finca Agua Tibia was established in the late 1800s by Franciscan monks. When Industrias Agrícolas Centro Americanas acquired the farm in 1886, the company originally intended it as a source of fuelwood for a local brewery. In the 1930s, the farm began diversifying their activities by importing Holstein Cattle for breeding and dairy production. Angus cattle followed, and the farm established itself as the leading producer of the breed for the following decades. Agua Tibia evolved to become a true pioneer in Guatemala’s livestock sector.  

The farm’s first coffee plantations were established in the 1950s, planted exclusively with Bourbon and Typica varieties. Today, coffee has become an increasingly important focus at Agua Tibia, where it is cultivated with a strong commitment to quality and environmental stewardship. Area under coffee today is around 260 hectares, and the team cultivates Bourbon, Typica, Caturra, Catuai, and other varieties (such as Geisha, Pache and Pacamara) with a focus on environmental stewardship, employee wellbeing and quality products. The attitude of ‘continuous improvement’ over the decades has paid off, resulting in honors in multiple Cup of Excellence programs (including most recently in 2023) and 1st place in the 2016 Anacafé Regional Competition.  

Long-term investments in cultivation and a meticulous post-harvest processing reflect the farm’s commitment to high-quality coffee production, and this commitment is borne out in this Fully washed Geisha lot, which is characterized by floral and sweet peach notes, along with a comforting black tea aroma.  

Coffee is cultivated at Agua Tibia at an elevation of 1,600 to 1,780 meters above sea level. This high altitude, combined with nutrient rich clay-loam soils, creates an optimal microclimate for coffee growing. Through an ongoing plantation management program, the farm systematically prunes and renews coffee trees to maintain both productivity and quality. Since 2011, approximately 5% of older coffee areas have been renovated annually, while introducing varieties such as Caturra and Catuai. Coffee plants are shaded by Gravilea and Inga trees, which protect them from excessive sun while preventing soil erosion. Main varieties at Agua Tibia include Bourbon, Catimor, Catuai, Caturra, Geisha, Pacamara, Pache, Sarchimor and Typica.  

The farm also takes forestry very seriously, harkening back to its historical roots as a timber farm. In 2017, Industrias Agrícolas Centro Americanas was awarded first place by Guatemala’s National Forestry Initiative (INAB) in the category of forest plantation for industry (the second prize received from the initiative). The farm continues to seek to reforest and maintain forest cover on as much acreage as possible, and the recognition is a nod to the crucial role the farm places as a ‘green lung’ near Guatemala’s capital.   

Harvest time at Agua Tibia begins in December and concludes in March. During this time, workers selectively handpick ripe, red cherries and deliver them to an on-site mill for processing. Selected cherries are then pulped and fermented for roughly 48 hours. Once fermentation is completed, parchment is washed using clean water and brought to dry on patios. Parchment is evenly spread in thin layer to ensure even drying. It typically takes 14 days for parchment to dry, depending on the weather.  

Geisha (also known as Gesha) is known for its exceptional cup quality, especially when grown at high altitudes. The variety comes from Ethiopian landrace coffees and was collected from Ethiopian coffee forests in the 1930s. The name supposedly derives from Ethiopia’s Gori Gesha forest.

There is some confusion with several genetically distinct varieties that have all been called Geisha, but the most famous variety is the Panama one. The variety was brought to Lyamungu research station in Tanzania and from there to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953. At CATIE, the variety was logged as T2722. CATIE distributed T2722 across Panama in the 1960s for its Coffee Leaf Rust (CLR) resistance, but its brittle branches meant it was not widely planted.

Panama Geisha reached its modern fame in 2005 when a Geisha lot won the “Best of Panama” competition and broke contemporary records at over $20/pound. DNA analysis has demonstrated that the Panama Geisha descended from T2722 is distinct and uniform. Today, Geisha is known for its delicate florals, jasmine and stone fruit.