Colombia Geisha Natural
La Guadua Geisha Natural is a vibrant coffee from Colombia’s San Pedro de Cartago, bursting with notes of strawberry, mango, vanilla, and plum. Grown at 1900 meters and crafted by third-generation producer Jimmy Goméz, this lot underwent a meticulous 72 hour stainless steel fermentation followed by slow parabolic drying. The result is a round bodied cup with a clean, expressive finish that reflects the overripe cherry selection and care in processing.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: San Pedro de Cartago
Country: Colombia
Producer: Jimmy Gomez
Mill: La Guadua
Process: Natural
Varietal: Geisha
Harvest date: December 2024
Volume Purchased:100% of Production
About the farm: Harvesting begins with a thorough inspection of the lot to ensure that the cherries are at their optimal ripeness, specifically in an overripe state. Only the cherries that meet this condition are harvested. Next, we carry out a flotation process to remove impurities and defective beans, allowing us to sort and retain only those in the best condition. Afterwards, the beans undergo a 72-hour fermentation process in stainless steel tanks. Once fermentation is complete, the coffee is transferred to a parabolic drying bed, where the drying process begins. This type of drying bed is covered with plastic, which protects the beans from rain and wind while allowing them to receive indirect sunlight. This ensures a slow, uniform, and controlled drying process, preventing damage from direct exposure. The coffee remains in the parabolic dryer for approximately three weeks. It is then moved to a patio for several days of direct sunlight exposure, which helps to complete and perfect the drying process. Once this step is finished, the beans are rested at room temperature for one to two days to stabilize before being packed in GrainPro bags, ready for storage and preservation.
Drying time: 4 Weeks
Drying Temperature: 12 - 21°C.
Humidity: 10.3%
Density: 683.6 g/ml
Water Activity: N/A
Stabilization: 3 weeks
Elevation: 1900 masl
Temperature: 12 - 20°C.
Total trees: Orange tree, apple tree, mandarin tree.
Other trees: yuca, plantain, limes, guama, guava, coffee walnut, another local native trees.
Taste Cup Profile
Strawberry, Apricot, Vanilla, Mango
Processing Cup Effect : 7
Sweetness : 8
Acidity : 9
Clarity : 9
Aftertaste : 8
Floral : 8
Spice : 6
Internal Cup Score : 89
Bean: 80 Ground:119
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $13.00LB / $28.66KILO
N/A
Farmer's % : $13.00LB
Our Cost Of Green : $19.88LB / $43.83KILO
Roasted cost 14% : $19.88LB / $49.97KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
I started working in coffee in 2005, but my connection to coffee goes back to when I was a boy. My parents taught me from a very young age everything related to coffee farming—how to plant, take care of the trees, and eagerly wait for the harvest. I am the third generation of coffee growers in my family, and I grew up witnessing that love and dedication to the land. Over time, that passion became my motivation, and today it’s what drives me to keep working and improving more and more.
What makes this harvest or lot different from others?
This harvest is unique because we’ve continued refining our experimental fermentation processes. We’re using innovative techniques, in order to give the coffee vibrant and complex flavor profiles. Each lot is crafted with the utmost care to bring out the best in each bean, and the results are amazing.
What would you say separates your coffee from others?
Our coffee stands out due to the meticulous attention to detail in every step, from cultivation to post-harvest processes. We’re constantly experimenting with fermentation and drying techniques that enhance unique flavor profiles. Additionally, our commitment to environmental sustainability and social responsibility means that every cup you drink is not just high-quality but also ethical.
What does your day consist of managing the farm or farms?
My day begins by organizing what is going to be done during the week, always taking into account the needs of the crop. I make a preliminary chronogram, but the first thing to do is to observe the state of the coffee trees and the soil. From there, I define the tasks to be carried out. It may be necessary to weed, apply fertilizers, control pests or diseases, regulate shade, maintain drainage, among other things. There is always work to be done, and every day is different because the crop is changing and we have to be very attentive to everything to keep it healthy and productive.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I hope that those who buy my coffee value the work we do and give us the opportunity to continue growing together. For me it is very important that both myself and my team are rewarded for doing a good job, because that motivates us to continue improving every day. I also believe that it is key to have relationships where there is trust, learning and mutual support, so that we can all advance, both in quality and in opportunities.
Where does your sense of passion for coffee come from?
My passion comes from my family and the land. Seeing the way coffee can change lives in my community keeps me motivated. Coffee is much more than just a drink—it’s a way of life. Every cup of coffee tells a story, and being able to share our story with the world fills me with pride.
Are you looking to grow relationships with long-term partners?
Absolutely. Long-term partnerships allow us to grow together, refine our processes, and invest back into the farm. These relationships are built on trust and transparency, and they help us create more impactful, sustainable coffee production. At the end, we hope our partners end up being friends.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
I believe the future of coffee is in transparency and collaboration. More consumers and buyers want to know where their coffee comes from, and that’s a good thing. It allows us to tell our story, to highlight the hard work that goes into every harvest. I’m hopeful that as more people seek quality and sustainability, the industry will shift toward more equitable practices that benefit everyone, from producers to consumers.