Traceability Project

Colombia

Washed Geisha – Finca La Villa

Region: Huila

Municipality: Isnos

Producer: Finca La Villa

Altitude: 1720 m

Harvest: October to December

Soil: volcanic

Varietal: Geisha

Process: washed

Drying: Sun-dried

Washed Process

The harvested coffee cherries are first selected, either mechanically or in water tanks, to remove unripe cherries and other foreign matter. They are then processed with depulpers to remove the skin (exocarp) and pulp (outer mesocarp).

With a portion of the mucilage (inner mesocarp) left on the parchment (endocarp), the coffee beans are fermented in water tanks for around 14 to 36 hours. During this time, the microorganisms in the beans help break down the mucilage with their enzymes.

The beans are then washed with fresh water and laid to dry on either cement patios or raised beds, or in some cases placed in mechanical dryers. They are turned regularly to avoid unwanted mold and further fermentation, and when the beans reach around 11% humidity they are stored in parchment (endocarp), before being milled and bagged.

Finca La Villa, Juan Darío Gómez

With eight hectares of volcanic soils in Colombia’s Huila region and forty years of history, this family farm is today led by Juan Darío Gómez. Alongside his family, Don Juan dedicates himself entirely to the production of exceptional quality coffee, combining solid technical expertise with a restless curiosity for experimentation and a true commitment to learning.

The process begins with the careful hand-picking of ripe cherries, which are then further selected by flotation. Once depulped, the beans are washed in clean water and laid out to dry in the sun under constant monitoring.