A delicate and highly aromatic coffee where floral notes of rose blend with the spicy touch of ginger. In the cup, you’ll also find fresh hints of mint and a gentle sweetness reminiscent of honey, creating a clean, light, and surprisingly refreshing profile. A very expressive and enjoyable coffee.
History
Finca La Villa is located in San José de Isnos, in Huila, a high-mountain region in southern Colombia known for producing some of the country’s most expressive coffees. The story of the farm begins in the 1960s, when Juan Darío Gómez’s father arrived in the area and acquired this land. At that time, the farm was not dedicated to coffee: other agricultural products were mainly grown, such as beans and crops for local consumption.
Over the years, coffee gradually gained importance on the farm and eventually became the main crop. Juan Darío grew up surrounded by coffee trees and taking part in the daily work of the farm from a young age. That early experience shaped his relationship with coffee and sparked his interest in improving how it was cultivated and processed on the farm.
As a producer, he later decided to focus more strongly on quality and experimentation. An important moment came in the mid-2000s, when one of his coffees received recognition in a regional competition. This milestone encouraged the family to invest further in growing special varieties and refining their fermentation processes.
Today, Finca La Villa is a family project centred on specialty coffee. Much of the processing work takes place directly on the farm, where Juan Darío and his team experiment with different fermentation methods to develop unique profiles. Their goal is clear: to express the full potential of the coffee that grows in these mountains of Huila, combining family tradition with an increasingly innovative approach.
Varietal and process
This lot is composed of Geisha, a variety known for its aromatic profile and the clarity of its cups. It is grown at Finca La Villa, at 1,720 metres above sea level in the mountains of Huila, where cooler temperatures and the slow ripening of the cherries favour the development of complex and delicate flavour profiles.
For this coffee, a washed process with ginger-infused fermentation has been used—an experimental approach designed to add new aromatic layers to the coffee’s profile while preserving the cleanliness typical of washed coffees.
After a careful hand selection of ripe cherries, the coffee undergoes an initial whole-cherry fermentation for approximately 24 hours. It is then pulped, and the mucilage enters a controlled fermentation in a bioreactor for around 72 hours, using selected yeasts that help guide the development of the coffee’s aromatic profile.
In a later stage, the coffee undergoes a submerged anaerobic fermentation in the must generated during the process. It is at this point that the ginger infusion is introduced, interacting with the coffee during fermentation and contributing the spicy nuances that appear in the cup.
Finally, the coffee is slow-dried on raised beds under covered patios for around 15 days, until it reaches the appropriate moisture level for stabilisation. This gradual drying helps preserve the aromatic compounds developed during fermentation while maintaining clarity in the cup.
The result is a floral and light coffee, with notes of rose, ginger, honey and mint, reflecting both the potential of the Geisha variety and the experimental work carried out on the farm.
RECIPE
We use 20 grams of ground coffee and 340 grams of water at 93 °C. We brew with three pours: first 54 grams, then wait 45 seconds, followed by two pours of 143 grams, aiming for a total brew time of 2’25”.
