Delicate floral elegance in every sip! That's what you get with this geisha from Colombia, processed using the washed method and roasted by the Danish roaster La Cabra. In the final cup, you will be captivated by its complex aromatic profile, in which notes of magnolia, orange blossom, and hibiscus intertwine in a precisely balanced and clean cup. Simply put, it is a cup that will leave an impression long after the last sip.
Emerson Felipe Narváez comes from a coffee-growing family in the village of Policarpa in the Nariño region of Colombia, where he grew up on a farm with his four sisters and parents. From childhood, he absorbed knowledge about coffee cultivation, although he originally decided to pursue a different path. After being forced to flee his home due to the violence that is unfortunately common in Nariño, he spent years working as a bricklayer and baker before a local cooperative introduced him to the world of specialty coffee, which immediately captivated him. He established his first farm, La Palma, at a lower altitude and began to build a sustainable operation, but he longed for a greater challenge and a flagship project that would bear his signature. After a long search and with the help of the local community, he acquired a high-altitude, hard-to-reach plot of land with no electricity, water, or roads. Despite these conditions, the land had a unique microclimate and potential, which led him to establish El Turpial, named after a songbird from the surrounding forests. He began to restore the soil, plant trees, and experiment with varieties such as SL28, Laurina, Pink Bourbon, Geisha, and Sudan Rume, carefully selecting those that thrived best in the extreme conditions at 2,000–2,800 meters above sea level. Thanks to years of work, dedication, and a sensitive approach to the environment, Emerson now harvests exceptional micro-lots, and his coffee has been recognized in the Mi Nariño competition, placing third in 2021, second in 2022, and winning first place in 2023.
In the washed method, the cherries first pass through a pulping machine, which removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed by this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 2,000–2,800 meters above sea level.