Jose G. Geisha – Colombia – Washed

Additional information

Spain (Mainland), Balearic Islands & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

Geisha Coffee by José Gregorio Calderón

José Gregorio Calderón Parra is a passionate and dedicated coffee farmer who has been working with coffee for more than 26 years. Fourteen years ago, he founded his own farm, Finca Holanda, located in the municipality of El Mesón, in the coffee region of Huila, Colombia. Since then, he has been producing high quality coffees like this Geisha. Finca Holanda is in a privileged location, in a region that is known for producing some of the best coffees in Colombia. The altitude of the farm, at 1700 meters above sea level, is one of the most important factors contributing to the quality of Huila coffee. The climatic conditions at this altitude are optimal for the cultivation of specialty coffee, as there is an ideal combination of sunlight, humidity and temperature. In addition, the farm benefits from nutrient-rich soil, which is essential for the healthy growth of specialty coffee.

José Gregorio Calderón Parra: A Dedicated Coffee Producer

José Gregorio Calderón Parra is a passionate and dedicated coffee producer who has been working in the coffee industry for over 26 years. Fourteen years ago, he founded his own farm, Finca Holanda, located in the municipality of El Mesón in the Huila coffee-growing region of Colombia. Since then, he has been producing high-quality coffees like this Geisha. Finca Holanda is in a prime location, known for producing some of Colombia’s best coffees. The farm’s altitude, at 1700 meters above sea level, is a crucial factor contributing to the quality of Huila’s coffee. The climatic conditions at this altitude are optimal for growing specialty coffee, providing an ideal combination of sunlight, humidity, and temperature. Additionally, the farm benefits from nutrient-rich soil, essential for the healthy growth of specialty coffee.

Outstanding Huila Coffee Despite Challenges

Although José is a passionate and dedicated producer, he has faced numerous challenges in developing his project. One of the biggest challenges is transporting the coffee. Finca Holanda is located in El Mesón, Garzón, Huila, a remote area of Colombia with difficult-to-navigate roads, making it hard to deliver the coffee to buyers and export it. Additionally, José is concerned about providing the best storage for the coffee to maintain its quality. The warm and humid climate can negatively affect the freshness and flavor of this Huila coffee when the season changes. Despite these challenges, José continues to work hard and produce exceptional coffees at Finca Holanda.

Geisha Variety and Process

Geisha coffee has gained popularity in recent years due to its distinctive flavor profile, which is both delicate and vibrant. This makes the Geisha variety one of the most exotic and prized in the specialty coffee world. The coffee undergoes a washed process with fermentation, meaning the coffee seeds are fully depulped before drying after a period of fermentation in the cherry. Only ripe fruits are harvested and fermented for 18 hours in the cherry. Then, the beans are depulped and fermented for 30 hours in tanks before being washed and dried on raised beds for 25 days. The production and processing method used at Finca Holanda showcases José’s dedication to producing specialty coffees and demonstrating the excellence of Huila coffee. He understands the importance of each stage of the production process, from the careful selection of varieties to meticulous attention to the beans during processing.

Tasting Notes and Impact

In this Geisha lot, you can expect tasting notes of peach, jasmine, and bergamot, with a sweet, complex, and floral flavor characteristic of the Geisha variety. By purchasing the best specialty Colombian coffee like this, you are not only enjoying a unique taste experience but also helping José and his family have a better quality of life.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)