Colombia Geisha Coffee Milton Monroy

Price range: $40.00 through $142.00

This coffee is a floral delight! Lots of roses and violets up front. It is sweet, bright, & as memorable as they come. Try it today!

Colombia geisha coffee beans for sale. Wilton Benitez coffee. Gesha coffee bean. Unlike haymans coffee, this is fresh roasted.

Floral, Distinctive, and Delicious

This is a lower intervention dry or natural process Geisha. There’s a lot going on, but the pre-fermentation is brief, 48 hours in sealed tanks. A highly calibrated dry processing follows. The flavor is indulgent. Subtle as well as rambunctious florals collide. Lots of rose, lilac, lavender, & violet. Hints of jasmine. Unrefined sugar syrups and sweet herbs alongside ripe white and yellow tropical fruit notes. Milton Monroy produced this magical micro-lot on his famous farm, Finca San Pedro.

This coffee profile has us enchanted. It’s rich. Honeysuckle jam. Meyer Lemon. White ginger. It is floral and succulent. Milton excels and impresses with his elevation of conventional methods. Most importantly, these methods emerge out of Milton Monroy’s respect for the combined potential of this coffee’s varietal and terroir.

Fermentation and Processing

The processing for this particular lot involved two separate fermentations of the whole cherry.

  • Firstly, the fresh picked cherry is fermented in sealed tanks. To ensure even flavor distribution the tanks are shaken every 18 hours.
  • Secondly, the cherries are placed in mechanical dryers for 6–8 hours, with centrifuging to remove initial moisture.
  • Lastly, the coffee cherry is dried on canopies for approximately 28 days until they reach 11% moisture content.

Each stage adds a particular bit of uniqueness to the final coffee, so that by the end the coffee is truly unlike any other in the world. 

Brewing this Colombian Geisha Coffee

This coffee is a conversation starter. Geisha is a floral coffee, but this is some of the rosiest coffee we’ve ever had!

We especially enjoyed it in a conical pour over. Bust out the V60 or the origami. We recommend you dial back the TDS (about 1.33) and lower the coffee to water ratio (1:16.5) to create more clarity and structure. This produces a complex cup that was also palatable for the average coffee drinker. Or do the opposite and get a dense cup that you can add bypass water to. This will open up the cup structure.

Notably, as the grind gets finer it gets a lot bolder and the savory notes become more concentrated. Furthermore, these brews also tend to get more chocolatey while remaining rambunctious.

This one is full of surprises and fascinates us with every new shot we pull. On espresso, we recommend 20 grams in and 60 grams out at about 16-20 seconds for a tangy acidity and a delicate but creamy body. Tighter shots are less complex but sweet and rich like caramel syrup.

For more delicious coffee beans from Colombia, check out this magical Red Bourbon Coffee from Finca Las Flores

Colombia geisha coffee beans for sale. Wilton Benitez coffee. Gesha coffee bean.