COLUMBIA Huila Finca Quindio Geisha Natural Anaerobic
Description
Processing: Natural Anaerobic; SCA Score: 87.5 points
Flavor profile: Smooth vanilla and rich dark chocolate, accompanied by caramel sweetness and fruity strawberry notes. A deep, luscious finish with the warm, syrupy richness of dried dates.
ROAST PROFILE: Suitable for Espresso and Filter preparation.
GRINDING: Whole beans (Standard Delivery).
DEGASSING PERIOD:
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Espresso: 10-14 days
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Filter: 7 days
To ensure you receive freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.
If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.
Processing: Natural Anaerobic; SCA Score: 87.5 points
Flavor profile: Smooth vanilla and rich dark chocolate, accompanied by caramel sweetness and fruity strawberry notes. A deep, luscious finish with the warm, syrupy richness of dried dates.
Finca Quindio – A Family’s Dedication to Coffee Excellence
For over 20 years, husband-and-wife duo Jesus and Rosa Barahona have cultivated coffee at Finca Quindio. When they first purchased the land, part of the farm was used for cattle grazing, while another section was already planted with Caturra coffee.
Today, on their 7 hectares farm, they grow Geisha, Castillo, Caturra, and other varieties, always striving for specialty coffee production—a pursuit that reflects their commitment to quality and innovation.
To further enhance the quality of their coffee, Jesus and Rosa Barahona plan to introduce Pink Bourbon and Geisha varieties to their farm.
They selectively harvest ripe red cherries and process them on-site, ensuring meticulous care at every step. The cherries are placed on marquesinas for drying, where they are frequently raked to guarantee an even drying process.
Tabi – A Hybrid of Strength and Quality
Developed by CENICAFE and released in 2002, Tabi is a cross between Typica, Bourbon, and Timor, designed to combine resistance to coffee leaf rust with the superior cup quality of Bourbon and Typica.
Similar to its Typica and Bourbon parentage, Tabi grows tall with long branches, but it features slightly larger fruits and seeds. It thrives at high altitudes and can be cultivated at high density, with up to 3,000 trees per hectare.
Its name “Tabi” comes from the Guambiano dialect of an indigenous Colombian tribe, meaning "good."
Colombia – A Coffee Powerhouse Since the 19th Century
Colombia has been producing and exporting high-quality coffee since the early 1800s, gaining worldwide recognition for its full body, bright acidity, and rich flavor.
Its diverse climate and geographical conditions create unique flavor profiles, with each region contributing distinct characteristics to the coffee. This varied terrain also means harvest periods differ across the country, resulting in fresh coffee being produced almost year-round—a rare advantage among coffee-growing nations.