{"product_id":"colombia-1959-geisha-double-washed-pijao","title":"Colombia 1959 Geisha – Double Washed, Pijao","description":"\u003cp\u003e\u003cstrong\u003eJasmine, lilac and peach – a delicate, tea-like Geisha from Café 1959 in Quindío, for slow mornings and careful pours.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Pijao, Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Café 1959 (José Giraldo)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2000 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e double washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e omni – filter and espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e jasmine, lilac, peach\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted by:\u003c\/strong\u003e Guido, Bucharest\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eThis is a coffee you smell before you taste. Jasmine and lilac rise from the cup straight away. The body is light and tea-like, and ripe peach brings a soft, juicy sweetness. The finish is long, floral and very clean. Brew it as filter to get the most of the aromatics; as espresso it's a delicate, perfumed shot.\u003c\/p\u003e\n\u003ch2\u003eWhere it comes from\u003c\/h2\u003e\n\u003cp\u003eGeisha (also spelled Gesha) originally comes from Ethiopia and became famous in Panama for its intense floral cup. José Giraldo brought Geisha seeds from Panama to Café 1959, his project in Pijao, Quindío. The farm sits high in the Colombian Andes, on land José revived in 2017 after it had been abandoned for more than 20 years. Each variety grows in its own plot, so lots stay separate from tree to cup. José is a third-generation producer trained in food engineering, and it shows in how carefully he controls fermentation at his processing lab, La Clarita.\u003c\/p\u003e\n\u003ch2\u003eHow it's processed\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eOnly fully ripe cherries are picked at around 2000 m.\u003c\/li\u003e\n\u003cli\u003eThe cherries are depulped and the seeds go through a first fermentation, then a wash.\u003c\/li\u003e\n\u003cli\u003eA second fermentation and a second wash follow – hence \"double washed\".\u003c\/li\u003e\n\u003cli\u003eThe coffee is then dried slowly.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe two rounds lift the florals and keep the cup exceptionally clean.\u003c\/p\u003e\n\u003ch2\u003eHow we brew it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFilter (V60, Origami or Kalita): 15 g coffee, 250 g water at 92–94 °C, about 2:45–3:00. Use soft, filtered water – Geisha shows every flaw in the water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e 18 g in, 42–45 g out in 26–30 seconds; a longer ratio keeps the florals open.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eGeisha is a treat, and we brew it that way: one careful V60 on a Sunday. It sits next to the Pink Bourbon from the same producer, so you can taste two varieties from one hillside side by side. Only a few 200 g bags are available.\u003c\/p\u003e","brand":"Guido","offers":[{"title":"200 gr - Filter \u0026 Espresso","offer_id":54323105530184,"sku":"guido4","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1297\/7891\/files\/colombia-1959-geisha-double-washed-pijao-7728067.webp?v=1792176789","url":"https:\/\/beanbros.co\/products\/colombia-1959-geisha-double-washed-pijao","provider":"Bean Bros.","version":"1.0","type":"link"}