Farm Info

The Geisha Washed is and produced by Claudia Samboni at Finca Las Nubes (meaning “the clouds”) in Pitalito, acquired by Claudia and Rodrigo Sanchez in 2020.

The farm cultivates Purple Caturra, Pacamara, Pink Bourbon, and Yellow Bourbon, while also serving as a hub for coffee research and innovation. Its ideal location benefits from fresh mountain air currents from the Laboyos Valley, creating optimal growing conditions for high-quality coffee.

Processing Method

• Selection: Cherries are floated to remove impurities and evaluated for Brix and pH levels.
• Fermentation: Cherries rest for 24 hours before pulping and fermenting in dry tanks for 62-64 hours, after which it is the washed to remove excess mucilage.
• Drying: Beans dry in sunlight for 3–4 days, then continue under canopies for 22–23 days to enhance flavour.