Monteverde, Colombia

About this coffee

Monteverde comes from the mountains of Herrera, Tolima, where the Gutiérrez Falla family grows coffee between 1,800 and 2,100 metres above sea level.

This Geisha lot undergoes a process the farm calls Blue Natural. After an initial 2-hour oxidation stage, the cherries undergo a 48-hour anaerobic fermentation using native microorganisms and yeasts from the farm itself. The coffee is then slowly sun-dried for approximately 20 days.

The process is designed to develop intensity and complexity while preserving something especially important in a variety like Geisha: definition.

In the cup

Monteverde is intense from the very beginning, yet remarkably clean.

Mango and peach create a ripe, juicy and tropical fruit character. Black cherry adds a deeper, darker layer, while wild honey sits underneath with a long, enveloping sweetness.

As the cup cools, the different layers begin to separate with greater clarity: tropical fruit, stone fruit, a more wine-like character and a persistent sweetness that remains long after the final sip.

Complex and expressive, while always remaining defined.

Why we selected it

Experimental processing can bring a great deal to a coffee, but for us it only makes sense when there is still enough space for the variety and origin to speak.

That is exactly what we found in Monteverde.

The Blue Natural process adds intensity, fruit and depth, while underneath it all we can still find the elegance we look for in a great Geisha.

Mango, peach, black cherry and wild honey. Plenty of intensity.. and still plenty of precision.