This Colombian Geisha from the Mazelab roastery is like an orchestrated symphony of flavours - subtle yet rich, delicate yet unforgettable. Tropical acidity shines in the cup with notes of mango, passion fruit and papaya, beautifully balanced by the sweetness of maple syrup. The texture is layered, soft and velvety, with a subtle oil sensation that transitions into a sparkling aftertaste of clementines. It's a coffee that can surprise even a seasoned Geisha fan - while remaining approachable and harmonious. It is particularly suited to the filter, where its complexity and clean profile are best developed.
The producer behind this exceptional batch is José Gomez and his farm Finca El Paraíso, located in the Nariño region - a region with ideal conditions for growing specialty coffee. The farm has a personal story: it used to be called Loma Linda and belonged to José's uncle. After a few years, when it changed ownership and name, José decided to buy it back in 2009. Not only did he keep the name El Paraíso, but he also started a new chapter - growing the Geisha variety , which he planted back in 2011. The result is a coffee that embodies creativity, respect for the land and the courage to try new things.
The elaborate processing of this Geisha is thought out to the last detail. After hand-picking and careful sorting, the coffee cherries are first "floated" ( the damaged ones are removed ), followed by a 36-hour dry fermentation in a closed tank. The coffee is then washed with clean water and dried slowly for 25 days in a parabolic greenhouse, which guarantees a balanced development of flavours. The result is an elegant, clean and distinctly fruity profile that is perfect for those who want to indulge in a classy coffee experience.