Colombia | Finca Santa Barbara Honey Geisha

Tasting Notes: Floral, watermelon, pineapple, raspberry

Origin: Huila, Colombia

Varietal: Geisha 

About: Cultivated by producer Jhon Samboni at Finca Samboni in Huila, this Geisha varietal undergoes an anaerobic honey process, where whole cherries ferment in a low-oxygen environment for 5 days before drying on raised beds for 20 to 30 days. This method enhances the coffee's vibrant profile, resulting in a cup with high-toned, fruit-driven notes of pineapple, watermelon, raspberry jam and tangerine zest, complemented by floral hints of star jasmine.

Process: Anaerobic Honey

Suggested Brew Method: Pour Over

Roast Level:

Whole Bean Coffee | Net wt. 8 oz.