GEISHA – COLOMBIA, LA GABRIELLA
Truly exceptional. The Geisha varietal is recognised as the caviar of coffee and this La Gabriella is a true testament to that. Expect delicate nuanced fruit aromas of papaya and mango, which carry through into the cup, paired with soft fudge flavoured cacao chocolate on the finish.
Finca La Gabriela is at the heart of the Cafe Lumbus family who we have sourced this beautiful geisha through. La Gabriela has been in the family for 4 generations and Catalinas (owner of Cafe Lumbus) grandma received the 26ha farm as a wedding present from her parents so with her new husband they would have an opportunity to grow food provide for themselves through coffee. This farm is a sacred place to the family and the farm is named after Catalinas grandma, Gabriela Vasquez. As Cafe Lumbus have grown and developed over the last 5 years they have made this farm their “garden of eden” where they have planted exotic varietals including Java, Pacamara, Red & yellow Bourbon, Gesha, tabi, maragoype and Typica. These are also grown with the regular varietals of Castillo, colombia and caturra on the farm. These coffee plants are grown in the rich red fertile soil that is slightly alkaline across the 9 plots that make up this farm that is also certified RFA.On La Gabriela they have 45 employees in total who are overseen by the manager Fabian and his wife Dora who does the cooking for all the employees. The workers here have access to Wifi when they stay and work on the farm as well. There is a huge emphasis placed on picking ripe cherry too with signs positioned around the farm to help workers understand the importance of this to the quality of the coffee. This Geisha coffee comes from one plot on the farm where these trees are just 5 years in age. The coffee is carefully selected before it is then taken to the wet mill where it is cleaned, floated and separated. After this it is then taken to the constructed drying house they have built on the farm. This tent has 100 small beds where they can lay out the coffee and dry it slowly moving it 5 times a day and drying it for between 15 – 20 days weather depending at around 35 centigrade.