Reserva Geisha
Reserva · 89 SCA · Limited Microlot
Reserva Geisha
Lychee · Jasmine · Bergamot
Floral, precise, unmistakable. A harvest-limited microlot from the highest altitudes of the farm — small-batch experimental fermentation, only released when the crop allows. Jasmine and bergamot on the nose, clarity in every sip.
Sourced, processed, numbered.
Alfredo Ocampo, Finca Piamonte.
This coffee comes from a single farm in Versalles, Valle del Cauca — Finca Piamonte, owned and worked by Alfredo Ocampo. The farm sits at 1,700–1,800m in the Colombian Andes, where slow ripening and cool mountain nights concentrate sugars in the cherry.
Alfredo and his team pick by hand, pulp the same day, and process each lot under the protocol that flatters it — washed, semi-washed, controlled or experimental fermentation. Every bag we sell traces back to his lots, his decisions, and the soil under his feet.
How this coffee gets its flavour.
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01Experimental FermentationAlfredo holds the cherry in sealed tanks for extended cycles, controlling temperature and oxygen to coax out a defined flavour profile. The risk is high, the failure rate is real — when it lands, the result is unmistakable.
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02Hand-SortedEvery cherry is sorted by hand to remove defects before fermentation. At 89 SCA, one bad bean would be visible in the cup.
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03Small-Batch RoastedLight to medium — roasted to surface the floral and fruit aromatics that fermentation built. We roast to order, in the week your bag ships.
Brew at first light.
Geisha rewards patience. A V60 at 89–91°C — slow, almost reverent — pulls the jasmine and bergamot forward. No milk, no rush. This is a cup that asks you to sit down for it.