Colombia - Villa Esperanza Carbonic Maceration Geisha

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Colombia - Villa Esperanza Carbonic Maceration Geisha

Available as 200g Whole Bean with Free UK Delivery

Varietal –  Geisha
Preparation – Washed - Carbonic Maceration followed by Anaerobic Fermentation
Location – El Tambo, Cauca
Altitude – 1700 masl
ImporterFalcon Coffees

This is our second coffee this year from the Villa Esperanza Paraiso Farm in El Tambo and we've got something truly stunning to share with you. A complex experimental washed processed Geisha varietal that includes both Carbonic Maceration and Anaerobic Fermentation.

There is no doubt that Colombia has become one of our favourite producing countries. We love the diversity on offer, range of processing styles and recent focus on scientific and experimental processing methods. Most of the amazing coffees we buy from Colombia come from very small farms covering ten hectares and are typically bright, juicy washed coffees. This one is very different from the typical Colombian washed coffee profile and very unlike anything we've ever had before. 

This coffee comes from a farm owned and managed by Diego Samual Bermudez. Diego works on the farm located near to El Tambo in the Cauca region and lives on the farm with his wife, two daughters and his two brothers. 

Farm Overview:

The farm covers 27 hectares at 1700masl and is planted with several varietals that include Castillo, Colombia, Caturra and Geisha. They focus on very careful tree care and maintenance allowing them to produce a variety of coffees using varietal separation and different post-harvest processing methods.

Colombia Villa Esperanza Coffee Farm

Harvesting and Processing:

Coffee was hand-harvested to ensure only perfectly ripe cherry from the Geisha tree varietal. Diego has completed the CQI level 2 processing certificate, a course that provides scientific training and the experience to undertake interesting post-harvest coffee processing. Bradley has completed the CQI level 1 processing course and was hoping to be able to do level 2 this year but sadly that doesn't seem possible due to Covid-19. 

Coffee trees at Villa Esperanza

This particular coffee was processed as a washed coffee but using controlled and tracked 9 set method.

  1. Coffee was harvested in the third week of March 2020. For this process 90% of the cherry selected was perfectly ripe with 10% semi ripe.
  2. The coffee was washed with sterilised water to reduce microbial contamination.
  3. First phase of fermentation took place for 60 hours in sealed tanks with a pressure relief valve set at 2 bar and a temperature of 18 degrees. When this process is completed with whole coffee cherry it is often known as carbonic maceration. 
  4. Coffee is removed from the tanks and pulped to remove the outer layer of fruit.
  5. The second phase is completed as anaerbic fermentation in sealed containers without the presence of oxygen. This last for 36 hrs at 18 degrees C.
  6. The coffee is then washed using a 'Thermal Shock' process. 
  7. First washed in water at 35 degrees C.
  8. Second wash in water at 12 degrees C.
  9. Drying phase was done fairly quickly in a controlled precision mechanical dryer at a temperature of 35 degrees and relative humidity of 25%. Drying was complete once the coffee had reached 10-11% humidity.

This is the most complex post harvest processing method we've come across so far and combines carbonic maceration with anaerobic fermentation and a very unusual thermal shock method. The results are stunning! This coffee offers a great range of flavours. These include raspberry, rhubarb, tinned peaches and a sparkling acidity. This is an amazingly complex washed coffee with wonderful sweetness and a cup score of 90 points (As score by Bradley, licensed Q grader and the team at Falcon Coffees)


Due to the delicate nature of this coffee we recommend brewing for filter or immersion eg. hario, v60 chemex, aeropress. Example: Dose 15g, water 250g. This coffee will still make a wonderful espresso but will require a high standard of equipment and some careful experimentation. We recommend a lower pump pressure (6-7 bar) and a dose of 17 gram to 40 gram yield over about 30 seconds. 

This coffee is available as whole-bean only. We sell a range of grinders if you would like to grind this coffee fresh at home. 
Thanks to Falcon Specialty for the photos

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