Colombia Finca La Reserva Anaerobic Honey Infused Lemon Leaves Geisha

This is the first launch in our new coffee series Gringo Single Origin Finest, an exclusive series of extraordinary coffees of the highest quality. Here we bring together the very best the world has to offer: exclusive auction lots, unique nano lots or simply exceptionally rare coffees. Each coffee is carefully selected for its outstanding quality, creativity and clear purpose. These are coffees that are at the very top of the quality spectrum, in every detail. And we're not starting with just any coffee, but an exceptional nano-lot from our favourite country, Colombia.

Last December, we visited La Reserva Farm, where this coffee is grown, and found it to be one of the finest coffee farms we have ever experienced. The farm’s name naturally reflects its character: more than half of the land is designated as a protected nature reserve, providing a vital habitat for a wide range of species, including the endangered Andean bear, commonly known as the spectacled bear. This species is distinguished by its deep, expressive gaze, accentuated by the light markings around its eyes that create the impression of wearing spectacles.

A wide range of varieties are grown on this high-altitude farm, including this Geisha. This particular lot is an experiment conducted by our exporter's lab manager, and only 20 kilograms of green coffee are available (85 bags in total). The experiment has been very successful – this is undoubtedly one of the most complex and exciting coffees we have ever tasted.

The coffee has a floral aromatic character where citrus acidity is balanced with notes of bergamot and sweet berries. The coffee is particularly clean and beautifully reflects the exceptional farm where it was grown, its variety and the experimental spirit of the deeply committed staff.

BACKGROUND TO THIS MICRO-LOT

The coffee is harvested at optimal ripeness and then transported to a processing station, where the highest quality beans are separated from the defective ones. The coffee then undergoes 48 hours of oxidation, is hulled and fermented anaerobically for 120 hours with an extract of honey and powdered lemon leaves. The coffee is then dried for about eight days.