If you haven’t yet tasted Colombian Gesha, get ready for an experience that will transform your perception of coffee. La Favorita Gesha will transport you to a blooming garden filled with jasmine and white coffee blossoms, where golden honey slowly melts on your tongue. This coffee from the Huila region received an impressive 89 points from Q-graders, placing it among the world’s elite specialty coffees. Its clean flavor, silky texture, and gentle acidity turn every cup into a small morning ritual. It’s a coffee for moments when you want to savor, discover, and appreciate every subtle detail.
The coffee comes from the Huila region, located in southern Colombia at the foot of the Andes and one of the country’s most prestigious coffee-growing regions. The landscape here is shaped by forested peaks, deep river valleys, and mineral-rich volcanic soil, which give the beans a distinctive structure and complexity. An altitude of 1,400 meters, regular rainfall, and ample sunshine slow the ripening of the coffee cherries and create the ideal environment for the development of delicate aromatic compounds. Gesha, a variety originating from the Ethiopian village of the same name, has found its second home in precisely these conditions. It is extremely difficult to grow and yields are low, but thanks to the patience of Colombian farmers, every cup rewards you withan inimitable floral character and an almost tea-like elegance that makes it one of the rarest varieties in the world.
The beans were processed using the classic washed method, which is one of the most common ways to process coffee. After harvesting, the coffee cherries are stripped of their skin and pulp and then submerged in tanks of water, where controlled fermentation takes place. During this process, the sticky layer of pulp (known as mucilage) is released, and the bean is gradually cleansed of the last remnants of the fruit. This is followed by thorough rinsing and slow drying on African beds or concrete patios. The advantage of this process is that it allows the bean’s own character to shine through, without the interference of residual sweetness or pronounced fermented notes. This is precisely why the washed method works best for aromatically delicate varieties, fully bringing out the perfumed lightness for which we so highly value Colombian Gesha. Each cup is then a faithful reflection of what the bean truly holds within.