
Colombia
Geisha
Coffees from Jardines del Eden by Felipe Arcila
The clear Geisha florals are backed up by a deep sugary sweetness and complex soft ripe fruit, reminiscent of strawberry candy
- Producer
Felipe Arcila - Coffee expression
A fruity & wild coffee
- Regular price
-
$18.00
incl. vat/tax
- Sale price
-
$18.00
incl. vat/tax
- Regular price
-
$18.00 - Unit price
- per

Jardines del Eden
Geisha
The third ‘Ethiopian Long Berry’ varietal in this pack requires almost no introduction. Geisha was isolated by British researchers in the Gesha forest in Ethiopia in the 1930’s, and thereafter studied at research stations in Kenya and Tanzania. It was much later introduced into Panama during an outbreak of leaf rust, due to observed resistance to the disease. The varietal was planted sporadically, blended into lots with other varietals, and mainly forgotten about until the Peterson family cupped some Geisha at their farm Hacienda La Esmeralda in 2004. The varietal, planted at high altitude and processed separately, unveiled its crisp citrus and floral aromatics for the first time, and immediately broke records at that year’s Best of Panama auction. This lot of Geisha showcases those crisp florals, here softened into violet and rose, alongside intense sweetness and ripe fruit notes, together reminiscent of strawberry candy.
Colombia
Jardines del Eden
Jardines El Eden is a project by Cofinet, a coffee producer and exporter located just outside Armenia, in the Quindio region of Colombia. The project in Colombia is led by one of the two brothers that founded Cofinet, Felipe Arcila. We were able to visit Felipe at Jardines del Eden on our trip to Colombia in November 2021, and were left in awe of the farm’s beauty. Perched high on the mountains above the village of Pijao, the cloud cover dropping into the valley below only added to the dramatic scenery on the day of our visit. This is Cofinet’s flagship farm, home to a myriad of exotic varietals such as SL28, Geisha and Java, alongside rare mutations we hadn’t yet seen, such as Striped Bourbon and Chilli Bourbon, a natural mutation of Bourbon with slightly spicy cherries. The volcanic soils and high altitude here lead to excellent raw material, with strong varietal and terroir flavours, perfect to stand up to the strong character added during the fermentation of these coffees.


Four varietals, one process
This pack focusses on four varietals grown at Jardines del Eden. Each is fermented using the same protocol, so the differences here are due to the varietal. Cherries are first fermented in an open tank for 24 hours, before being sealed in plastic ‘Grain-pro’ bags for 50 hours, with the temperature controlled so that the fermentation mass doesn’t exceed 22°. This leads to a rich and definitely ‘process-forward’ expression, while maintaining a great deal of clean varietal character in the final cup. This means each of the 4 varietals are able to showcase their characteristics in a very rich and sweet process forward expression. The story of how each varietal ended up growing in the fields of Colombia spans centuries, and involves early agriculture, smuggling, and colonialism, before moving into more modern methods of breeding and selection.
Technical Data
-
Producer
Felipe Arcila -
Region
Quindio -
Altitude
1800 masl -
Varietal
Geisha -
Process
Natural -
Harvest
October 2021
Natural Process
The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.
It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.
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152 2nd Ave
10003 New York
United States
Opening Hours:
Mon - Fri: 7:00 - 18:00
Sat - Sun: 8:00 - 18:00
284 Lafayette St
10012 New York
United States
Opening Hours:
Mon - Fri: 7:00 - 18:00
Sat - Sun: 8:00 - 18:00
Graven 20
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sat: 8:00 - 18:00
Sun: 9:00 - 17:00
Borggade 4F
8000 Aarhus C
Denmark
Opening Hours:
Mon - Sun: 7:00 - 17:00
Møntergade 3A
1116 Copenhagen K
Denmark
Opening Hours:
Mon - Fri: 8:00 - 18:00
Sat - Sun: 9:00 - 17:00
Marguerite Vibys Plads 8
2000 Frederiksberg
Denmark
Opening Hours:
Mon - Fri: 8:00 - 17:00
Sat - Sun: Closed
813 Charoen Krung Rd, Talat Noi, Samphanthawong
10100 Bangkok
Thailand
Opening Hours:
Mon - Fri: 8:00 - 17:00
Sat - Sun: 8:00 - 17:00
304 Phahonyothin Road, Samsen Nai, Phaya Thai
10400 Bangkok
Thailand
Opening Hours:
Mon - Fri: 08:00 - 17:00
Sat - Sun: 08:00 - 17:00
Al Qurum Complex
113 Muscat
Oman
Opening Hours:
Mon - Sat: 07:00 - 21:00
Sun: Closed
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Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?
Please write us in the chat.
Marguerite Vibys Pl. 1
2000 Frederiksberg
Denmark
Have a question?