Colombia - El Encanto Gesha
Origin: Colombia, Quindío
Municipality: Filandia
Farm: Finca El Encanto
Producers: Daisy & Fredy Acevedo
Variety: Geisha
Process: Fully Washed
Altitude: 1,750 masl
Harvest: June 2025
Sourced through: La Real Expedición Botánica (LaREB)
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We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please check our FAQ. - All coffees are Omni-roast (suitable for espresso and filter use).
- All Coffees are roasted to order, ensuring freshness. We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 4kg is required to place an order with our wholesale pricing.
The Story
This coffee is the result of our new collaboration with LaREB (La Real Expedición Botánica), and a beautiful example of how provenance, genetics, and restraint can come together in a truly elegant cup.
Finca El Encanto is located in Filandia, Quindío, a region far less commonly associated with Geisha production, making this lot especially exciting. The farm is run by Daisy & Fredy Acevedo, second-generation Colombian coffee farmers whose journey into specialty coffee began abroad, in Panama.
It was there, in the early days of the modern specialty movement, that they witnessed the rediscovery of the Geisha variety and its potential to redefine coffee value. Inspired by this moment, they returned to Colombia with seed stock from original Panamanian Geisha genetics and began planting trial lots with remarkable results.
In 2017, Daisy and Fredy acquired El Encanto, where today they grow Geisha under shade at high elevation, combining biodiversity, careful agronomy, and thoughtful processing. This coffee is a clear expression of that vision — a classic Colombian Geisha profile, clean, floral, and vibrant, offered at a price that makes it beautifully approachable.
The Process
This lot is a fully washed Geisha, processed with precision to highlight clarity, florality, and citrus-driven brightness.
Cherries are picked at full ripeness before undergoing a 24-hour closed in-husk resting phase. The coffee is then depulped and fermented in an open dry-mass fermentation for 48 hours, allowing gentle development without sacrificing cleanliness.
Drying takes place under a marquesina for approximately 20 days, ensuring slow and even moisture reduction. This careful approach preserves aromatic complexity and enhances the refined structure typical of high-quality Geisha.
The result is a coffee scoring exceptionally high in sweetness, balance, complexity, and brightness, while remaining poised and elegant from start to finish.
The Cup
A classic, expressive Geisha profile.
The cup opens with bright mandarin and lemon zest, followed by juicy notes of grape and a delicate, tea-like finish reminiscent of jasmine tea.
The acidity is vibrant yet controlled, the sweetness precise, and the mouthfeel silky and light. This coffee feels immediately familiar to anyone who fell in love with early Colombian Geishas, elegant, floral, citrus-driven, and deeply satisfying without excess.