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Toxik Bean Specialty Micro-Roasters

Sebastian Gómez - Natural Geisha Filter

Sebastian Gómez - Natural Geisha Filter

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Regular price $27.00
Regular price $27.00 Sale price $27.00
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SKU:TOXIK-NAT-GEISHA

ABOUT THE COFFEE:

Tasting Notes: Chardonnay, mix spices and stone fruit, tea like, orange, spiced rum, white peach, plum.

Variety: Geisha

Farm: Finca La Divisa

Region: Circasia, Quindio, Colombia

Altitude: 1,750 - 1,800 MASL

Process: Natural Double Anerobic (Read about processing methods here)

Roast: Filter

Size: 150g 

Sebastian had been living in Bogota for 8 years before returning home to take over the management of his fathers coffee farm.
His father had been growing commodity coffee but Sebastian convinced him to plant coffees that receive a better income for the livelihood of the family, like this Gesha lot.
This lot was exposed to a dry anaerobic fermentation of 32 hours inside grain pro bags before pulped, later pulped and left to ferment inside grain pro bags for 48 additional hours. Later the coffee was placed on raised beds below 35 degrees Celsius until ideal moisture content was achieved.

* Please note that our shipping times will depend on when the coffee is roasted during the week to ensure we always send out coffee at it's freshest. If your order contains items as well as coffee beans, we will reserve your order until  the coffee is ready to be dispatched. (You will receive order updates via email)

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IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

LEARN MORE
  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 
  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 
  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 
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