Finca El Orígen Anaerobic Natural Geisha Coffee BeansCoffee Bean Intro:

In this article, Best Coffee wants to introduce you to another country’s Geisha—let’s take a look at the anaerobic natural processed Geisha from Finca El Orígen in Colombia. What’s so special about this Geisha? During cupping, this anaerobic natural Geisha exhibits intense berry gummy notes, the sweetness of blackcurrant gummies, the tangy sweetness of hibiscus dried fruit, the delicate fragrance of orange blossom, and a lingering aftertaste reminiscent of lemon black tea. The mouthfeel is incredibly rich and full-bodied.

Colombia

Colombian coffee is arguably very famous worldwide, being the third-largest coffee-producing country (formerly second). Before 2001, Colombia focused more on the commercial coffee bean market, only entering the relatively niche specialty coffee market after 2001. Even so, due to Colombia’s environment being highly suitable for specialty coffee growth (diverse terrain, low latitude, high altitude, large temperature variations, slow coffee bean growth), it has significant potential in the specialty coffee sector.

Colombia has three Cordillera mountain ranges running north-south, extending directly into the Andes. Coffee is grown along the highlands of these mountain ranges, providing diverse climates with harvest seasons year-round, where different types of coffee mature in succession. Fortunately, unlike Brazil, Colombia doesn’t have to worry about frost damage. There are approximately 2.7 billion documented coffee trees in Colombia, 66% of which are cultivated in plantations using modern methods, while the rest are grown on small traditional farms.
    　　

Finca El Orígen (Origin Estate)

Finca El Orígen is located in Huila, one of Colombia’s most renowned specialty coffee regions. The Huila area is a hilly region surrounded by mountains, with altitudes above 1,500 meters. The most important rivers in Colombia converge here, bringing abundant water resources and moisture. Unlike the balanced and mellow impression many coffee enthusiasts have of Colombian coffee, many micro-lots produced by smallholder farmers in Colombia actually possess distinct regional flavor characteristics.

Geisha (Geisha)

The Geisha (Geisha) variety was discovered in 1931 in the Gesha Forest in Ethiopia and later sent to the coffee research institute in Kenya. It was introduced to Uganda and Tanzania in 1936, Costa Rica in 1953, and Panama in the 1960s.

Geisha coffee didn’t receive much attention in Panama until around 2000, when the owner of Hacienda La Esmeralda discovered that it had a unique flavor profile compared to other varieties, showcasing bright and delicate citrus acidity as well as subtle floral notes.

Then, in 2004, it was submitted to the Best of Panama (BOP) competition, stunning the judges and winning first place. Afterward, the Panamanian Geisha variety was introduced and cultivated in other Central and South American countries, including Colombia.

Geisha coffee is particularly demanding in terms of growing conditions, requiring high altitude, cloud cover for shade, fertile soil, and sufficient accumulated temperature. The average altitude is 1,625 meters, the annual average temperature ranges from 16°C to 25°C, and the average annual rainfall is about 3,500 mm.

Anaerobic Natural Processing Method

Anaerobic natural processing is a post-harvest method that builds on the natural (dry) process, utilizing modern techniques to ferment coffee cherries in an anaerobic environment for a period before drying. In this method, freshly harvested coffee cherries are placed in sealed tanks for low-temperature fermentation. In an anaerobic environment, the breakdown of mucilage slows down, and the pH decreases at a slower rate, extending the fermentation time and developing more sweetness. The entire anaerobic environment must be strictly controlled, with an average temperature of 10–15°C.

After more than three days of anaerobic fermentation, the cherries in the tank are sun-dried. The dried cherries are then depulped to remove excess material and extract the coffee beans.