(micro plane) la miel geisha, anaerobic natural, colombia

Micro Lot Series

TASTING NOTES
CHERRY BLOSSOM, HAZELNUT, DARK CHOCOLATE
ORIGIN
COLOMBIA
REGION
HUILA
VARIETY
GEISHA
ALTITUDE
2000 METERS
PROCESS METHOD
ANAEROBIC NATURAL,
RAISED BEDS

About
Tucked into the soaring mountains of Colombia’s Huila province lies La Foresta, a lush 15.5-hectare farm tended with care by the Botina-Girón family for over twenty years. This land is more than a farm—it’s a thriving ecosystem where Geisha, Wush Wush, and Pink Bourbon varietals grow beside trout ponds, shaded trees, and swirling cloud forest mists.

Enriched by organic soil and the life-giving flow of the nearby Magdalena River, La Foresta’s Geisha cherries develop remarkable character. Each one is handpicked by family and neighbors at the peak of ripeness, then brought to the La Cereza Research Center, where Mauricio and Sandra Botina guide it through an anaerobic natural fermentation process, finished on raised beds.

The result is a coffee of elegant structure and vibrant complexity. With delicate florals reminiscent of cherry blossom, nutty sweetness like hazelnut, and a silky dark chocolate finish, this cup is both refined and evocative. It’s a true representation of place, process, and precision.

To drink this coffee is to join the Botina-Girón family in their journey—a celebration of Colombia’s highlands, the artistry of fermentation, and the rare beauty of the Geisha variety.