Colombia Finca La Manoa Geisha Double Washed
José Edwin is a young producer with big dreams. Working under his father's mentorship, he purchased Finca La Manoa and is already making waves with innovative processing techniques. For this Geisha lot, he double fermented the coffee in order to develop and balance the florals and acidity and then double washed it for clarity. The result is a super clean cup with zesty tangerine and lime brightness and a bouquet of florals along with notes of fresh white grape and blackberry.
José Edwin is a young producer with big dreams. Working under his father’s mentorship, he purchased Finca La Manoa only 2 years ago, yet he’s already producing world class coffee. Armed with the tools of modern agronomy mixed with a background in traditional farming and sheer will, his passion for high quality coffee is infectious. He’s got a long career in coffee ahead of him and we can’t wait to see where he goes from here!
Our first lot from José is an ambitious one – the bright and flowery Geisha variety. If you’ve never tried Geisha before, it’s lineage is traced all the way back to heirloom Ethiopian varieties. When processed fully washed, it’s got many of the same qualities as those high end washed Ethiopian coffees: effervescent acidity, a bouquet of florals and a crystal clean finish. The main difference you’ll find, especially with Geisha from Colombia, is so much more body. Unlike its Ethiopian counterpart, which is tea-like and almost delicate, Colombian Geisha has some real weight to it.
José took things one step further – he added some extra processing magic to really make this Geisha unique. After an extended double fermentation, once while in cherry then even longer after pulping, he double washed it. The fermentation stages develop and then balance the sweetness and acidity while the double washing clarifies the cup. The result is a coffee that’s got a lovely mix of florals, everything from coffee blossom to honeysuckle, along with the zesty acidity of tangerine and lime. We also noted fresh white grape and just a touch of blackberry in the cup which finishes super clean and leaves you wanting more!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: January 29th, 2025. Harvest year: 2024, Packed in GrainPro
Acidity & Brightness: Zesty bright and gently sweet.
Balance & Finish: Very balanced with a crisp, clean finish.
Body & Texture: Rich bodied with a creamy texture
Flavors: Florals, tangerine, lime, white grape & blackberry.
Grade: Excelso, 14/16 screen size, Grown at 1,750 – 2,200 masl, SHB
Processing: Fermented 20 hours in cherry then an additional 46 hours after pulping. Double washed and then dried under shade for 5 days before finishing drying in the sun.
Grower: José Edwin | Finca La Manoa
Region: Los Alpes Village, Planadas, Tolima, Colombia.
Varieties: Geisha
Recommended Roast Range: City to Full City (Light to Medium)
We like this coffee best at City + (Light-medium) or as first crack has begun to trail off. We find this “lighter side of medium” roast level really showcases the florals and citrus in the cup. If you prefer a more conventional cup, feel free to take this coffee to a full medium, or just after first crack has trailed off. Lighter roasts will intensify the acidity and florality at the expense of body, which some roasters might prefer. We don’t recommend going into 2nd crack with this coffee as it will quickly lose its trademark bright and crisp cup qualities.
Belco Coffee - “Who is José Edwin? – ‘I am the son of a coffee grower, so I began learning the work from a very young age. My father taught me various aspects of coffee cultivation. Two years ago, I had the opportunity to acquire the La Manoa farm, which, along with my parents, was a dream we had in mind. We ventured into different coffee varieties, and thus we ban this challenge together with their great support. My father has taught me about processes and quality, as he has been in this world for 10 years. Today, I thank God for having my father and mother, who have taught and encouraged me to advance the project as a family. I have always lived in Planadas, Tolima. All my coffee knowledge is due to my parents, who have taught me about processes and quality through their farm. My vision for the farm is to develop a company that can offer excellent coffee in various presentations and quantities to customers. Regarding my work as a producer, I aim to maintain the farm’s traditional practices while protecting the local flora and fauna. This includes implementing conservation practices and ensuring a clean, environmentally friendly production process.’
The farm has 19 hectares of which approximately half is planted with coffee. It’s located in Planadas, Tolima in the Los Alpes village. The farm was founded 50 years ago and has always been under the ownership of a single person. The name “La Manoa” comes from the Latin verb “manus”, which signifies union and hope. Additionally, in the Bible, the word “Manoa” is associated with a land abundant in bread and honey.”
