COLUMBIA Huila Finca Buenos Aires Geisha Grape Mossto

Description

PROCESSING: Anaerobic Washed Grape Mosto; SCA Score: 89.25 pts

Sweet and velvety taste with fruity notes of mango and the freshness of white grapes, a complex aroma with floral nuances and a lavender aftertaste.

In the heart of Colombia’s Huila region, in the town of Palestina, lies the Buenos Aires farm—a place where passion for coffee intertwines with tradition and innovation. Here, in a mountainous landscape with fertile soils and an ideal climate, the Geisha variety is carefully cultivated, renowned worldwide for its elegance and aromatic complexity. The producers at Buenos Aires are committed to excellence, and each harvest reflects their care and respect for nature and for the coffee beans themselves.

Colombia stands as a global benchmark in the world of specialty coffee, and the Huila region is distinguished by lots with vibrant acidity, balanced body, and floral or fruity notes. Within this context, the Buenos Aires farm brings forth a truly special lot: Geisha processed anaerobically with grape must. This innovative fermentation method adds depth and refinement to the flavor, turning each cup into a multisensory experience.

The process begins with the careful selection of ripe coffee cherries, handpicked at full maturity. After washing and sorting, the beans are placed in airtight tanks, where grape must is added. In the absence of oxygen, microorganisms ferment the sugars from both the coffee and the must, developing unique and complex aromas. After fermentation, the beans are washed again and slowly dried to preserve aromatic integrity and highlight the specific characteristics of this lot.

The result is a coffee with a sweet and velvety taste, revealing fruity notes of mango and the freshness of white grapes. Its aroma is complex, with floral nuances, and the delicate lavender aftertaste lingers elegantly, offering a sense of balance and refinement. This is a coffee not merely to be sipped, but to be experienced—an authentic expression of Colombian terroir and the craftsmanship of the Buenos Aires farm.