"Upon grinding, the aroma presents lemon custard, bergamot, and jasmine. On the palate, lemon custard, bergamot, and peach lead, followed by orange peel and a lingering jasmine note. The cup is sweet, delicate, and refined."

Luis Fernando Benavides is the producer behind this Geisha micro-lot from Finca Bellavista in Buesaco, Nariño. His work is centred on small-lot separation, selective harvesting, and careful post-harvest control rather than broad-volume production. The coffee is presented through Origin Hill as a limited micro-lot, with Luis identified directly as both the producer and the steward of this specific lot. His approach to this Geisha combines traditional Colombian farm practice with a controlled fermentation method designed to preserve structure and aromatic clarity. The result is a coffee shaped by producer-level attention from cherry selection through to drying.

Finca Bellavista is located in Buesaco, in Colombia’s southern department of Nariño. The farm sits at approximately 2300 metres above sea level, where cooler mountain conditions support slow cherry maturation. Buesaco is known for steep terrain and high-elevation coffee production, both of which contribute to slower sugar development and a more defined cup structure. At this altitude, the coffee trees experience cooler nights and moderated daytime warmth, helping the cherries develop with greater concentration. This environment gives the lot a highland profile that supports clarity, floral lift, and a tea-like structure.

Geisha is the selected variety for this lot, chosen for its refined structure and distinctive aromatic potential. The variety traces its background to Ethiopian coffee genetics and has become widely cultivated in high-elevation specialty coffee regions. In Colombia, Geisha often takes on a profile shaped by Andean altitude, cooler maturation, and precise post-harvest handling. Its delicate structure requires careful processing, as excessive fermentation can easily cover the variety’s natural clarity. In this lot, the variety provides the foundation for a clean, lifted expression supported by controlled anaerobic washed processing.

For this coffee, ripe Geisha cherries are first harvested and given a brief oxidation stage before depulping. After depulping, the coffee is fermented for 72 hours in an anaerobic washed process. During fermentation, natural yeast is introduced to guide aromatic development while maintaining a defined structure. Once fermentation is complete, the coffee is washed to remove remaining mucilage and stabilize the process. It is then dried on raised beds for 15 days, allowing moisture to reduce gradually and evenly before final preparation.

Variety : Geisha
Altitude : 2300 MASL
Process : Anaerobic Washed
Origin : Buesaco, Nariño