Special Christmas Edition COLOMBIA, La Gabriela – Geisha 220g

€49 incl.VAT

In a first for The Old Barracks Coffee Roastery, we are closing out 2020 by bringing to the coffee curious OBR family an exotic microlot of exceptional coffee.

Its story is irresistible. A 4th-generation farmer set out to experiment with growing an exotic varietal. Years passed. And then she nailed it. La Gabriela’s Geisha has set records at auction and sells for roughly 7 times the cost of a bag of single-origin specialty coffee beans. Geisha, you may know, has retailed in some parts of the world for $75 per cup.

Why? It’s hands-down a coffee experience like no other—it has amazing aromas, a wild flavor profile. It’s smooth, soft and has low acidity. And taken together, it creates a completely balanced, one-of-a-kind coffee experience.

In the hands of The Old Barracks Head Roaster Tomasz Luczak, La Gabriela Geisha is being roasted to perfection in Birdhill on just two days this month—for optimal brewing on either December 25 or January 1. We can make available just 35 bags of 220g for each brew date.

Your box of Geisha will contain everything you need to brew this bean perfectly at home.

Second level flavour notes: papaya, mango and raw honey with a cacao fudge body and sweet lasting finish

Process: Natural

Specialty score: 88

Variety: Geisha

Certificate: RFA

Farm height: 1300-1600 masl

Wholebean

 

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Description

About the Farm

Finca La Gabriela is at the heart of the Cafe Lumbus family, from whom we have sourced this beautiful Geisha coffee bean. La Gabriela has been in the family for 4 generations. Catalina owns the farm now, its 26ha were presented to her grandmother as a wedding present. They wanted to new couple to have an opportunity to grow food and provide for themselves through coffee.

This Geisha coffee comes from one plot on the farm dedicated to experimental varieties, where the trees are just 5 years old. The coffee is very carefully selected before it is taken to a wet mill, where it is cleaned, floated, and separated. It is then moved to the farm’s drying house, where 100 small beds hold the coffee as it dries slowly. They rotate it 5 times each day for as many as 20 days, weather depending, at temperatures of 35ºC.