The Picky Chemist

This washed Geisha opens with ripe citrus notes - orange and grapefruit - supported by a vibrant acidity. Toffee-like sweetness brings warmth and balance, especially in espresso, where the texture becomes almost syrupy. As a filter brew, its clean and transparent aromatics make it exceptionally easy to drink and effortlessly elegant. This washed Geisha originates from the Fellow’s Farms program in Huila, where ed smallholders cultivate high‑altitude plots and follow strict quality guidelines established by Inmaculada. Cherries are picked exclusively at full ripeness, with farmers receiving bonuses for exceptional ion, which encourages meticulous harvesting and ensures that only the best fruit enters the process. To preserve freshness and avoid unwanted fermentation, cherries are collected directly at the farms and transported immediately to Inmaculada’s processing facility, where they undergo an initial flotation step to remove underripe or damaged fruit. The remaining cherries are then subjected to both electronic and manual sorting, guaranteeing uniformity and eliminating defects before fermentation begins. The washed process is carried out under controlled conditions adapted to the Geisha variety, allowing the fermentation to enhance clarity and aromatic precision. After being washed with clean water, the parchment is dried slowly and evenly in parabolic greenhouse structures, which protect it from rain and excessive heat while preserving the variety’s delicate floral and citrus notes. Each lot is cupped and evaluated individually to confirm its profile and score, with full traceability maintained from farm to export. Through this program, participating growers benefit from technical support, improved processing infrastructure, and access to international markets, ensuring both exceptional cup quality and meaningful impact for farming communities.

A natural-process lot from the renowned Gesha Village Coffee Estate, once again showcasing the producer’s exceptional craftsmanship. The cup reveals clear, complex notes of red fruits and citrus, wrapped in a refined floral character - orange blossom, wild rose. We particularly enjoy this coffee as a filter brew, where its aromatic clarity truly shines.

Two washed lots from Hacienda La Esmeralda’s “Specials” collection, expressing everything one hopes for in a great washed Geisha: intensity, florality, fruity sweetness, and a silky texture. Vista 4 FB: juicy nectarine and plum, with delicate touches of violet, jasmine, and orange blossom. Lino 5 WB: honeysuckle and lemon notes, with a subtle herbal twist reminiscent of rosemary and lavender. Lightly roasted, these coffees remain surprisingly easy to dial in for espresso, delivering a creamy texture that enhances the aromatic qualities already present in filter brews.

We ed this lot for the second year in a row after just one tasting: the 2025 harvest captures everything we loved about 2024. Expect bright lemony and floral notes - honeysuckle, jasmine - a pronounced sweetness, and a delicate hint of chocolate. A refined, harmonious, and delicious coffee, whatever the brewing method. The harvest takes place from July to September, supported by a small team of permanent and seasonal workers. Cherries are processed using a washed method: fermentation occurs in polished concrete tanks lined with ceramic tiles, ensuring cleanliness and temperature stability, before the parchment is dried slowly on raised beds inside a solar dryer. This careful approach preserves the clarity and sweetness characteristic of the farm’s best lots. La Chirimoya’s coffee is sourced through Origin Coffee Lab as part of a program dedicated to identifying and supporting exceptional microlots from small family farms. Producers in this premium program invest in their production and maintain enough parchment to create standout lots or improved community blends. ive cupping guides the sourcing across villages such as La Coipa, Colossay, and San Ignacio, while the exporting partner provides ongoing support with quality protocols, traceability, and premium payments. The program’s philosophy is consistent across all communities: ing high‑performing microlots, purchasing producer blends when possible, and ensuring fair premiums that strengthen local investment and encourage farmers to continue producing high‑quality coffee year after year.

A bright and expressive coffee with a delicate vanilla aroma. In the cup, prune and lemon notes blend with a generous sweetness reminiscent of caramel. The finish carries a gentle tea-like quality that highlights the character of this terroir from start to finish. A beautifully balanced profile, equally compelling as a filter brew or espresso. Gitesi is a family‑run washing station in Rwanda’s Western Province, operated by father and son Alexis and Aime Gahizi. Built in 2005, it took years of effort before becoming sustainably profitable in 2010. Today, it works with over 1,800 smallholder farmers from the surrounding hills. Aime, who is an engineer, designed an innovative wastewater purification system now used as a model across Rwanda’s coffee sector. The station is known for its strict cherry‑sorting protocols, careful fermentation, and meticulous drying on raised beds - all contributing to the clarity and sweetness of the cup. Gitesi is also deeply committed to its community: it provides free coffee seedlings, farming equipment, health insurance for low‑income growers, and even annual cow donations to support farmers’ livelihoods. A performance‑based bonus system rewards farmers for delivering high‑quality cherries. Certified by Rainforest Alliance and CAFÉ Practices, Gitesi stands out as both a quality‑driven and socially impactful washing station.