LA CABRA - La Colina Geisha - Guatemala - Washed - Geisha

Tasting Notes: We find deeply complex florals of jasmine and magnolia, and a soft cup profile reminiscent of lemon balm with a poached fruit sweetness
Origin: Chimaltenango, Guatemala
Producer: Antonio Medina
Process: Washed
Varieties: Geisha
Elevation: 1700 masl
Harvest: January 2024
Roast Date: August 26, 2024

LA CABRA Coffee Roasters is located in Frederiksberg, Denmark

From LA CABRA

This washed Geisha by Antonio Medina showcases complex white florals, before a soft cup reminiscent of sweet lemon curd. 

Coffee Expression We find deeply complex florals of jasmine and magnolia, and a soft cup profile reminiscent of lemon balm with a poached fruit sweetness. 

Producer La Colina is located just outside the town of San Martin Jilotepeque, only about one and a half hours from the Guatemalan capital, Guatemala City.

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.