Colombia - Jhoan Vergara - Geisha

Light roast. Limited release.

Elegant, floral, and remarkably sweet, this Geisha from Jhoan Vergara’s Finca Las Flores showcases the precision and controlled processing behind some of Colombia’s most expressive contemporary coffees.

Layered mosto fermentation, anaerobic processing, thermal shock, and precision drying produce a light-bodied cup with lemongrass, delicate floral aromatics, and candied citrus. Medium-high perceived acidity gives the coffee a lively structure, while polished sweetness creates a clean and refined finish.

Producer: Jhoan Vergara • Finca Las Flores
Origin: Acevedo, Huila, Colombia
Elevation: 1,750 meters above sea level
Variety: Geisha
Process: Mosto Anaerobic Washed • Thermal Shock
Tasting Notes: Lemongrass • Floral • Candied Citrus
Body: Light
Perceived Acidity: Medium-High
Roast Level: Light
Best For: V60 • Chemex
Package Size: 8.8 oz (250 g)
Category: Reserve
Availability: Limited Release

Producer and Origin

This coffee comes from Finca Las Flores in Acevedo, Huila, Colombia, where Jhoan Vergara and his family have developed a reputation for meticulous cherry selection, variety separation, and controlled fermentation.

At approximately 1,750 meters above sea level, the farm’s elevation and growing conditions support slow cherry development and aromatic complexity.

For this Geisha, every stage is designed to preserve floral definition, structured sweetness, and a clean expression of the variety.

Mosto Anaerobic Washed Processing

The process begins with cherries harvested at optimal ripeness and selected from healthy, well-developed trees.

The coffee then moves through a carefully controlled fermentation and drying schedule:

1. The cherries undergo 12 hours of oxidation at room temperature in open plastic bags.
2. They are submerged for 24 hours with mosto reproduced from previous fermentations of the same variety.
3. After depulping, the coffee undergoes 60 hours of anaerobic fermentation in closed plastic bags.
4. Fermentation is interrupted using hot water at 50°C for 30 minutes, followed by rapid cooling.
5. The coffee is dried in a hermetically sealed stainless-steel dehumidifier for approximately 36–40 hours until it reaches 11% moisture.
6. The dried coffee is stabilized for two weeks before final preparation.

The thermal-shock and precision-drying stages are intended to preserve the aromatic compounds developed during fermentation while maintaining clarity and stability.

No flavorings are added. The cup profile comes entirely from the Geisha variety, growing environment, processing, and roasting.

About Geisha

Geisha, also commonly written Gesha, is celebrated for its floral aromatics, citrus clarity, and refined, tea-like character.

The variety traces its genetic heritage to Ethiopia and has become one of the most sought-after coffees in specialty production. When cultivated and processed carefully, it can produce distinctive notes associated with jasmine, bergamot, tropical fruit, and sweet citrus.

In this lot, that expression leans toward lemongrass, delicate florals, and candied citrus with light body and vibrant acidity.

Cup Profile

Lemongrass leads the cup with a fresh citrus character, followed by layered floral aromatics and concentrated candied-citrus sweetness.

The light body and medium-high perceived acidity create an elegant, lifted presentation that is especially well suited to paper-filter brewing.

Available at Our Cafés

This limited-release Geisha is available as a made-to-order pour-over at Kafiex cafés while supplies last.

Recommended Brewing Methods

• V60: Highlights floral aromatics, lemongrass, and citrus clarity
• Chemex: Produces a delicate, polished cup with refined sweetness

Recommended V60 Recipe

Dose: 25 g, medium grind
Water: 400 g at 196°F
Ratio: 16:1
Pour: 100 g → 100 g → 100 g → 100 g
Total Brew Time: 3:30–4:00

Grind coarser to shorten the brew time and emphasize clarity, or finer to extend extraction and deepen sweetness.