About This Coffee
Juan Dario Gomez inherited his farm from his father and has set about ensuring consistent improvement in coffee quality. The farm's name came to life seven years ago, as a brand of roasted coffee with a strong emphasis on specialty coffee. From the very beginning, Juan has been dedicated to innovation and continuous learning, resulting in the remarkable farm he has today.
Alongside Juan, his aunts and cousins share the same passion for cultivating coffee and have their own farms.
What truly sets this farm apart is their unwavering commitment to producing distinctive coffee. Their strength lies in the exquisite flavors they meticulously develop, enabling them to carve a niche in the market. With a relentless pursuit of unique flavor profiles, Juan stands out among his peers.
Cultivation
Regenerative farm practices are at the core of their approach. The farm provides ample shade, allowing coffee to thrive in its natural environment. Organic fertilizers are utilized conscientiously, prioritizing the health of the ecosystem. These practices not only protect the land but also contribute to the exceptional quality of the coffee.
Harvest & Post-Harvest
Cherry is selectively handpicked and only ripe, red cherry is processed. They float cherry to remove any underripes and pulp it. Coffee is placed in plastic tanks to ferment and add a mosto, a cultivated juice from pulped coffee rich in natural yeasts, and Saccharomyces yeasts. Coffee ferments for 72 hours and is then washed in clean water. Parchment is brought to a drying facility where it is carefully monitored and turned frequently during drying. It takes 20 to 30 days for parchment to dry.
About Geisha
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.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.