This lot comprises coffees from four different producers' farms. The coffees are fully washed, fermented between 20–26 hours, and dried in parabolic driers for between 12 to 16 days.Information about the individual farms are below.
- Manuel Rojas: Finca Los Lagos, 1400 masl in Pitalito
- Humberto Calderon: Finca Buenavista, 1650 mas in Saladoblanco
- Luis Anibal Calderon: Finca El Vergel, 1450 masl in Acevedo
- Lizandro Cardenas: Finca La Esperanza, 1550 masl in Acevedo
An Ethiopian descendant, Geisha had been trialed in Latin America since the mid '50s by researches seeking new means of disease resistance. Shelved for poor cup quality and yield due to being grown at too low of altitudes, the Geisha variety did not come to prominence until Price Peterson won the Best of Panama contest with it in 2006. In the decade since, the Geisha variety has ascended to the ranks of coffee variety superstardom. Geisha coffee typically offers a very floral cup with loads of citrus acidity. While Central American Geishas are commonly described as tea-like, with a lighter body and moderate sugar levels, those grown in Colombia frequently have a heavier mouthfeel and sweeter cup.