Colombia Santa Barbara

Roasting: filter
Altitude: 2000
Acidity: medium
Processing method: double fermentation
Flavor notes: mango, plum, apricot, and vanilla

What is Geisha?

This is one of the rarest Arabica varieties, grown at high altitudes in very small quantities. Due to its complex flavor and aroma, Geisha is considered the "champagne" of coffee—it's served at championships and in the top cafes around the world.

About the coffee:

John Samboni grows coffee on his farm, Santa Barbara, at an altitude of 2,000 meters. He also sings local vallenato ballads on YouTube. While he sings, the coffee ferments. And vice versa.

The Geisha cherries undergo a double fermentation cycle: first, five days in airtight tanks without oxygen, then another 14 hours in water. This gives the flavor depth and complexity—like a good track. After that, it undergoes slow drying for 20–30 days.

In the cup, this coffee has a bright, juicy sound, with warm notes of mango, plum, apricot, and a soft vanilla wave. A light texture, high sweetness, and a long aftertaste—the perfect coffee track.