Colombia Nariño Paseo Estate Washed GeshaCoffee Beans
Origin
- Region: Colombia Narino
- Variety: Geisha
- Process: Washed
- Roast: Cinnamon Roast
- Altitude: 1600-1800 meters
- Sample Batch: 2026
- Grower: Paseo Estate
Flavor Notes:
Perfume lemon, floral, citrus, melon, green grape, peach
- Aroma: Average
- Cleanliness: Strong
- Sweetness:Slight
- Acidity:Slight
- Body:Average
- Bitterness:None
- Aftertaste:Average
- After Cooling:Average
Colombia Nariño Paseo Estate Washed GeshaCoffee Bean Intro:
Qianjie. Paseo Estate Gesha Coffee Beans
Region: Nariño, Colombia
Estate: Paseo Estate
Variety: Gesha
Elevation: 1800 meters
Processing Method: Washed
Flavor: Perfume lemon, floral, citrus, melon
The Nariño region is the highest-altitude coffee-growing area in Colombia. In some places, coffee trees can grow above 2200 meters. Nariño is located very close to the border with Ecuador and is the southernmost province of Colombia. In terms of latitude, it is almost on the equator, just one degree north of it. However, due to the high elevation, temperatures remain between 16-25°C, allowing coffee to thrive.
The nearby Galeras Volcano is one of the most active volcanoes in the world. The fertile volcanic soil and high altitude make Nariño an excellent coffee-growing region with very unique flavors.
Paseo Estate (Finca El Paseo) is located outside the quiet town of Buesaco in Nariño Province, in a small village called Sumapaz. This fertile land is currently meticulously managed by the estate owner, Huver Castillo. As the second generation of his family’s coffee legacy, Huver has been deeply influenced by his father, Isidro Castillo, a seasoned coffee farmer with over forty-five years of rich farming experience.
On the path of exploring specialty coffee, Huver also has his own unique insights into green bean processing methods, ingeniously integrating fermentation techniques from the fields of wine, cheese, and beer, and applying them innovatively to the coffee fermentation process.
The Gesha beans sourced by Qianjie were processed using the washed method: the ripe coffee cherries first undergo 12 hours of oxidative fermentation, then defective beans are quickly removed and the pulp is stripped. Next, they are rinsed in a water tank to thoroughly wash off the mucilage, and finally, they are sun-dried on drying beds. This process brings a richer layer of flavors to the coffee.
Gesha (Geisha) boasts rich and complex floral and fruity aromas, with an intense sweetness reminiscent of tropical fruits. The aftertaste carries the lingering sweetness of oolong tea. To countless coffee enthusiasts, Gesha is undoubtedly a deserving goddess, captivating many with her bright citrus notes, multi-layered sweetness, and delicate, soft acidity. Today, the Gesha coffee variety has spread across major producing regions worldwide, showcasing unique charms as terroirs vary.
Under the careful selection and nurturing of Paseo Estate, the washed Gesha beans sourced by Qianjie this time exhibit a bright and lively perfume lemon aroma, a juicy citrus-like sensation with a raspberry aftertaste, a honey-like sweetness, extremely high cleanliness, and an overall refreshing and transparent profile — a truly enchanting washed Gesha bean.
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Region Intro:
Narino Province is located in the southwest of the country, bordered by the Pacific Ocean to the west and Ecuador to the south, with the Andes running through the entire province. Coffee is grown at high altitudes of 1600-2300 in the cloud belt, the soil is fertile volcanic geology, the beans are smaller in shape but plump, and bright green in color. The vast majority of the annual production of the Narino region is purchased by large American bean merchants. Narino Province is located in the southwest of Colombia, bordered by the Pacific Ocean to the west and bordering the neighboring country Ecuador to the south, with the Andes running through the province. Here there are magnificent mountain ranges and beautiful scenery, and many rivers pass through this region flowing southward. It belongs to Colombia's high mountain coffee growing region and has nurtured many small farmers of specialty coffee. The total annual production of Narino Province
Brewing Tips:
Filter: V60, Water Temperature: 91-92°C, Coffee Dose: 15g, Coffee-to-Water Ratio: 1:16, Grind Size: Fine sugar size (sift through a #20 sieve to 80%)
First, pour 15g of coffee grounds into the filter and tare the scale. The first pour is 30g of water for a 30-second bloom, starting the timer. Begin pouring with a small stream of water from the center outwards in a circular motion, ensuring the entire coffee bed is evenly saturated.
The second pour uses a slightly larger stream of water, adding 120g, aiming to lift the coffee bed. The water stream should be vertical and even. At this point, the scale should read 150g, and this pour should finish around the 55-second mark.
When the liquid level drops to about half, start the third pour using a small stream and a small circular motion to add 90g. Try to avoid too wide a circle to prevent disturbing the coffee bed, which could lead to under-extraction. The total water volume is 240g, and the dripping should finish around the 2-minute and 10-second mark. Remove the filter and give the coffee in the server a gentle swirl before tasting.
Flavor Cup Report:
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