ALTURA & AROMA — Geisha Fermented

Santander, Colombia · 1,750–1,850m · Castillo & Geisha Estate

The same variety. The same farm. The same altitude. A completely different cup.

Where the washed Geisha speaks quietly, this one announces itself. Anaerobic fermentation — the process of sealing the harvested cherries in oxygen-free tanks — amplifies everything the Geisha variety holds inside. The natural yeasts of the fruit work without interference, slowly transforming the sugars and organic acids into compounds that open-air processing cannot produce. The result is the most aromatic coffee in the Altura & Aroma collection: honey and chamomile on the nose, chocolate and caramel in the base, a bright lima note that runs through the center, and a light, almost translucent body that makes you reach for a second cup before the first one is finished.

This is the Geisha for the curious — the version that asks a question the washed can't answer: what happens when you push the same extraordinary variety a little further?

The farm behind Altura & Aroma is known in Santander simply as La Finca del Doctor. The owner is a physician — and that formation is not incidental to what happens on this farm. When he noticed that coffee takes exactly nine months to grow from flower to harvest, the same as a human pregnancy, something clicked. He divided the growing cycle into three trimesters and applied a different nutrient protocol to each stage of development — the same way a clinician would approach any biological process that unfolds over time.

First trimester: the flower becomes a fruit. Second: the seed fills with sugar and structure. Third: the flavors concentrate and the cherry reaches its peak. Each stage receives exactly what it needs, at exactly the right moment. Nothing is left to chance.

The result is measurable: two varieties from this farm have won the Best Cup Award in Santander. International buyers in Japan order every harvest. The National Coffee Federation selected this farm as a reference model of agricultural innovation for their national television program, Profesor Yarumo. And Rainforest Alliance has certified the farm's environmental practices.

Ciencia, origen y propósito en cada taza. Science, origin, and purpose in every cup.

In the cup: Honey · Chamomile · Chocolate · Caramel · Lima · Light body · Long aromatic finish

Best brewed with: V60 · Chemex — filter methods at a slower pour to fully open the aromatics

 

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Specialty coffee · Geisha variety · Anaerobic fermented process · Medium roast · 340g · Santander, Colombia

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