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meringue @4x.png

Maringue Meadow - Colombia Geisha, Anaerobic washed

from €27.00

An elegant and highly expressive Geisha from Colombia, La Villa Farm, that combines vibrant tropical fruit with delicate florals and remarkable clarity. Bright notes of Lemon, Meringue, lemongrass and jasmine are complemented by subtle ginger spice and a creamy, silky mouthfeel, creating a refined cup with exceptional complexity and balance.

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An elegant and highly expressive Geisha from Colombia, La Villa Farm, that combines vibrant tropical fruit with delicate florals and remarkable clarity. Bright notes of Lemon, Meringue, lemongrass and jasmine are complemented by subtle ginger spice and a creamy, silky mouthfeel, creating a refined cup with exceptional complexity and balance.

  • Sweetness: Caramelized Meringue
    Acidity: Lemonade soda
    Aftertaste: Florals

  • Origin: Colombia
    Farm: La Villa
    Farmer: Juan Darío
    Variety: Geisha
    Process: Anaerobic Washed
    Altitude: 1,720 m.a.s.l.
    Harvest: 2026

  • PROCESSING

    Only fully ripe cherries are selectively harvested before being floated in water to remove underripe and defective fruit. The cherries first undergo a 24-hour fermentation in stainless steel tanks before being depulped. The separated mucilage is then fermented with selected yeast in a bioreactor for 72 hours, creating a highly aromatic fermentation culture.

    The parchment coffee is subsequently transferred into tanks with warm water and the fermented bioreactor liquid, where it undergoes a further 72-hour submerged anaerobic fermentation. After a light rinse, the coffee is slowly dried under carefully controlled conditions for approximately 15 days, preserving the Geisha variety's floral elegance, vibrant acidity, and creamy texture.

    HISTORY

    La Villa Farm traces its roots back to the 1960s, when Juan Darío's father first settled in the region. The family officially began cultivating coffee around 1970, initially planting coffee discreetly among surrounding vegetation at a time when Indigenous communities opposed coffee cultivation. Over the decades, coffee gradually became an established and respected crop within the region.

    A major turning point came in 2005 when La Villa won a local coffee competition through the regional cooperative. The recognition encouraged significant investment in quality, processing, and new coffee varieties. Today, around 90% of the farm's coffee is processed on-site using a wide range of innovative fermentation techniques.

    Juan Darío grew up working alongside his father before studying agricultural production at SENA, Colombia's national vocational training institute. Since taking responsibility for his own coffee plots in 2017, he has focused on refining both washed and natural processing methods, combining traditional farming knowledge with modern fermentation techniques to produce distinctive specialty coffees like this exceptional Geisha.