Colombia, FINCA LA ESMERALDA

At the junction where three mountain ranges meet comes a geisha that’s equal parts sweet and delicate. From planting to processing, this geisha has received first-class treatment. Think shade-grown under cooling plantain trees that, in partnership with the region’s unique microclimate, lend the coffee its well-developed flavours. Tasting notes of brown sugar and fruits are then cemented by the post-harvest washed process, which involves 24-hour fermentation and shade-drying in covered patios on raised beds. Finished off with a light roast that brings out the coffee’s acidity and fruit-forward notes.