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Colombia Imbachi Geisha

This washed geisha microlot comes from a small Colombian producer Carlos Imbachi with whom we have been cooperating already for 9 years. It is a very delicate and complex coffee with floral aroma and flavors of tropical fruits and lychee.

Colombia Imbachi Geisha

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Your price (Incl. VAT)
450 Kč
Out of stock
Details
Panama
Country Colombia
Farm Finca Buenavista
Varietal Arabica Gesha / Geisha
Processing Washed
Crop October 2020
Certification Relationship Coffee, Rainforest Alliance, Utz Certified
Typ kávy Whole bean
Taste Floral, tropical fruits, lychee

Fully washed Geisha from Diego Fernando

This coffee is historically the second picking of the famed geisha variety from the Imbachi farms. Seedlings originally come from El Roble estate, an experimental farm run by Caravela coffee. Mr. Imbachi planted these seeds five years ago, at the same time during one of our visits in Colombia. It feels great to be able to finally taste the outcome of all the hard work.

Long term partnership

Since the very beginning of our company we decided to create direct relationships with producers who have similar philosophy about growing and processing specialty coffee (see Farmers and Crops for more info). Carlos Imbachi has been one of them and we are extremely happy to offer you another selection of his crop, 9th year in a row.

Buenavista farm

His farm Buenavista is located in 1800 masl altitude, nearby San Augustin village in Huila. Carlos has more than 4,5 ha of pure caturra trees, together with a little bit of bourbon and geisha.

Specific micro-climate

With his wife Yolanda and five kids, Carlos has been farming coffee for more than 27 years. This experience has won him several titles, such as SCAA Coffee of the Year 2009 and 2010. Due to specific weather patterns in southern Huila, farmers can harvest ripe cherries all year long. The average yield of Carlos´ farm is approximately 17 tons of parchment coffee.

Secaderos for even drying

After collecting and pulping freshly picked cherries, they are fermented (without water) for approx. 16-24 hours. Previously, Carlos was drying his coffee on the traditional Casas Heldas - moveable roof patios. Basically the whole roof of the house slides over to uncover the patio. Once it starts raining, roof is moved back to cover the beans. Nowadays, this system has been replaced by drying houses (“secaderos”), which provide better air circulation and more even drying conditions.

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