Colombia Geisha Coffee Galaxy Hops
$21.00 – $229.00
We taste Hazy I.P.A., Lime, Stonefruit, & Florals.
This coffee is complex, versatile, and wild. This rare varietal is our favorite this season for a mind-blowing espresso and tonic.
Colombia geisha coffee beans for sale. Gesha coffee bean. Unlike hayman coffee, this is fresh roasted.
Robust, Distinctive, and Delicious
Double-carbonic, galaxy hop-infused, mossto-fermented, honey process Colombia Geisha coffee. There’s a lot going on here.
The flavor is indulgent. Subtle as well as rambunctious florals collide. Lavender and Hops. Spices and herbs alongside ripe fruits. Strawberries and ginger ale. Effervescent hints of mint and lime. Mojito. Margarita.
Edwin Noreña produced this magical nano-lot on his infamous farm, Campo Hermoso. We at Rigby Roastery rarely offer a co-fermented bean. However, Edwin’s alchemy has us enchanted. It is a conversation invoking brew. It is extravagant. Cedar. Pine. Juniper berry? It is succulent chaos.
We especially enjoyed it in a conical pour over. Bust out the V60 or the origami. We recommend you dial back the TDS (about 1.33) and lower the coffee to water ratio (1:16.5) to create more clarity and structure. This produces a complex cup that was also palatable for the average coffee drinker.
Notably, as the grind gets finer it gets a lot bolder and the savory notes become more concentrated. Furthermore, these brews also tend to get more cartoonish and rambunctious.
Gaudy, chuggable, mouthwatering. This Colombia Geisha coffee is lots of fun to experiment with. Classically rooted in the elegance of its terroir and genetics while simultaneously extended into the future and the new. If a broad spectrum of vivid flavors is what you’re looking for, this bean has it!
Firstly, the “I.P.A.” process of infusing galaxy hops into the “mossto” used in the carbon dioxide injected secondary fermentation is utterly present in the cup. “Mossto” is the sticky sugary juice runoff from the coffee cherry gained from the initial fermentation. Secondly, this is elevated by punchy hints of peach and apricot. It’s all noticeably present but intertwined.
Finally, there is plenty of other spicy floral compliments such as nasturtium and marigold to balance out the hops. Chamomile makes an appearance. Cold brews are absolutely insane but also pleasantly remind us of sun tea, tootsie roll, and rosemary. The hops in the cup is undeniable but also a wisp of cedar is a rare treat. A fantastic resolution to the cup.
This one sparkles as an out-of-this-world espresso. It is full of surprises, and fascinates us with every new shot we pull. We recommend 18.5 grams in and 41 grams out at about 28-30 seconds for a tangy profile and a creamy body.
About Geisha Coffee
Exploding in popularity in the first decade of the millennium, Colombia is considered one of the best terroirs for Geishas. Quality graders, exporters, and specialty customers searching for the finest coffee in the world agree.
Perhaps you first heard about it at a coffee shop or expo. Maybe someone brought up Panama. The Peterson family’s Hacienda La Esmeralda maybe. Inevitably whether these expensive specialty coffees did or did not live up to the high prices will come up. Coffee aficionados everywhere have plenty to say about it.
Any experienced coffee drinker or coffee lover will tell you that there is truth to the hype. They will also tell you that only well harvested, well roasted, and well brewed cups of coffee made with Geisha will be worth your time and money.
This arabica coffee varietal originated in Ethiopia’s Gori Gesha forest. The Geisha coffee bean is like no other. Expect flavors and aromas similar to the high end coffees of Ethiopia but also palates unique to the terroirs outside of Ethiopia where it is now commonly grown like Panama and Colombia.
One reason it is like no other is that for most of coffee’s history is was illegal to take native varietals out of Ethiopia. It has only happened very rarely up until the last century. However, after one of these rare happenings, Geisha arrived at the Tropical Agricultural Research and Higher Education Center (CATIE) in Costa Rica in the 1950s. Thereafter, it spread to other Central and South American countries.
About the Coffee Farmer
What interests us most, is the impressive unconventional process styles that emerge out of Edwin Noreña’s respect for the combined potential of this coffee’s varietal and terroir.
Edwin’s graduate-level education in biotechnology and his career as an agro industrialist make him a refined, passionate, and aspirational coffee farmer.
Edwin is a fourth generation farmer and inherited his land. He is well connected and perfectly positioned to practice his science near Armenia, the capitol city of Quindio, at his 15-hectare farm, Finca Campo Hermoso, just outside of Circasia.
He continues his family’s legacy by converting the farm into a specialty coffee powerhouse. Most notably, he specializes in pairing very specific processing styles with very specific varietals of coffee. At Campo Hermoso, Edwin grows rare and unique cultivars such as Pink and Yellow Bourbon, Sidra, & Geisha.
He spends a lot of time and attention processing his coffee in ways that are intended to create the most exciting, memorable, and tastiest cups possible with the tools at his disposal.
These extra special lots are marketed under his personal brand “El Alquimista” and are utilized in Barista competitions and by super-specialty roasters around the world.
Agricultural endeavors are always an exercise in variability and the randomness of nature. It’s a delight to see the hard work and adaptability of a seasoned agronomist coming to life in a harvest like this one.
A recent interview with Edwin reveals some of the method behind his madness. He draws inspiration from wine making and the ways that fermentation can enhance the inherent flavors of the coffee. In the past, methods borrowed from the wine making world, such as carbonic maceration, have proven to enhance the presence of aromatic molecules in the beans.
About the Processing
What is a double carbonic maceration galaxy hops infused honey process?
- Firstly, they pick the Geisha cherries using a brix meter to selectively harvest only the most perfectly ripe fruit. They sort and float them to remove any defective cherries.
- Secondly, they soak the cherries underwater for about an hour.
- Thirdly, they ferment the whole cherries for 72 hours in a carbon dioxide injected sealed tank.
- Fourthly(!), they pulp the cherries and ferment them again for 96 hours in a carbon dioxide injected sealed tank with the cherry juice runoff (Mossto) from the previous fermentation that is also infused with Galaxy Hops.
- Fifthly(!!), they recirculate the galaxy hops infusion every 24 hours for 4 days.
- Finally, they move them to raised beds to dry for 22 days before they transfer them to a climate controlled warehouse for 8 more days to complete the humidity stabilization process .
Where are they growing Colombia Geisha Coffee?
Colombia is known for growing beans that are rich in acidity. Certainly, cups of supremo are known for their hearty body and feel. Stone fruit and caramel are common parts of the cup profile. These Geisha coffee beans are all of those things, but with the added bonus of rare genetic cup qualities and immaculate processing.
Quindío makes up only 0.2% of the land mass of Colombia. It is the country’s second smallest department overall. It’s positioned centrally between Bogotá, Cali, and Medellín, the largest and most influential cities there. It is also perched upon the central cordillera of the massive Andes divide. The colorfully decorated towns, majestic tropical landscapes, and high elevation natural reserves draw lots of air traffic and tourism to the region. The lowest elevation points in Quindío are still well over 1000 MASL, and the almost entirely mountainous department is home to a multitude of coffee farms ranging from small family owned plots to large, ambitious projects.
Precious few coffees seem to make it out into the world from Quindío compared to other parts of Colombia. Huila, Columbia produces 200,000,000 kilos of beans annually. It is the top coffee producing department in Colombia with nearly 100,000 family farms covering over 350,000 acres of farmland. Since 2008, Huila has produced more coffee than traditional coffee growing regions Antioquia and the Central Valley. It is also one of the first regions to embrace the specialty market.
Pitalito in the south of Huila is the largest producer of coffee in Colombia. Accordingly, it is home to many Cup of Excellence winning farms. These farms are in a country that is the third largest producer of coffee in the world. It is the largest producer of washed and Arabica coffees. Comparatively, you probably won’t find any robusta in Colombia.
For more delicious beans check out our Sudan Rume Coffee from Finca La Riviera
Colombia geisha coffee beans for sale. Gesha coffee bean.
