Colombia La Tierra Geisha Natural

A new harvest from our own coffee farm Finca La Tierra and a micro lot from the Geisha variety.

The beans have been left to dry in their own fruit, but before the cherries were slowly dried on the raised drying tables, the coffee was left to ferment anaerobically - in sealed plastic barrels - for 72 hours. The goal was to create a distinctly fruit-driven coffee with high sweetness and complexity. The result is sweetness like from strawberries, vanilla, tropical fruit and a complexity that extends all the way to the delicate aftertaste. We have worked hard to produce this coffee and it is pride we feel when the hard work has paid off all the way to the cup.

Finca La Tierra is our own coffee farm in Colombia, which we run together with our friend Heber Sarria. We bought the 10-hectare farm in 2015 and have since then developed it by, among other things, planting shade trees, training staff, building drying beds for the coffee, bringing in cow manure and other more natural ways of fertilizing, as well as planting ten different coffee varieties – pink Bourbon, Caturra, Tabi etc. The goal is to make the coffee progressively better and the farm completely sustainable.

For this micro-lot, we have picked cherries from our Geisha trees - their second year in production. We then dried the coffee in its own pulp - after a short time in closed barrels - on raised drying beds for 28 days. By letting the coffee cherries dry slowly, we have obtained a fruity and tropical tasting coffee, you can really feel that much of the sweetness from the berries has gone into the coffee. The coffee gets lower acidity, and a little more fullness and sweetness. The result is a soft coffee with lively, tropical fruit tones.