Ecuador Servio Gonzalez - Geisha

 Cost per 250mL serving - $3.62

After initially tasting this coffee roasted by our good friends at Terraform, and being blown away, we knew we had to reach out to Servio immediately to try to get some of this lots goodness for ourselves; luckily for us and those who will have the opportunity to enjoy this one, he had just a bit left from the latest harvest, and was generous enough to send it our way. While naturals certainly aren’t our go-to, the cleanness of this coffee earned it a spot on the menu. When sipping on this one, we’re first swept away on a cloud of marshmallow cream and sugar that so many have grown to love in some of the best Ecuadorean coffees. This marshmallow base is enlivened by a backbone of zesty clementine acidity and delicate, aromatic violets. This one’s not to be missed.

Finca Clara Luz has rapidly become one of our all-time favorites in Ecuador. It is situated at 1.720 masl, near the town of Las Ardas in the Loja region of Ecuador, where the Gonzalez family has been tenants since 1955, when they purchased it from the Cueva family, who founded the farm in 1920. From then until 2014, the farm only cultivated typica for commercial and domestic consumption. This was until they decided to make a go of replacing their typica plots with sidra, yellow bourbon, batian, and geisha.

Geisha is one of the most prized varieties of coffee due to its absolutely exceptional potential for quality, and particularly intense, even perfumed florality, sweetness, and clarity of flavor. Geisha is an Ethiopian heirloom variety, having been first identified in the 1930s in the forests of Gori Gesha. The variety first attracted global attention in 2005, when the Peterson family of Hacienda La Esmeralda in Boquete, Panama entered a lot of geisha grown on their estate into the Best of Panama competition, and won. Ever since, geisha has come to enjoy the status of the most lauded variety of coffee in commercial cultivation, and is heavily represented among winning lots in Cup of Excellence competitions annually.

All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.