Details:

• Origin: Colombia  — Pitalito, Huila

• Farm: El Roble

• Producer: Dionel Chilito

• Varietal: Geisha

• Process: Washed — depulped, fermented ~36 hrs, washed and dried (~17 days)

• Elevation: ~1,740 m above sea level

• Roast: Light (Filter)

• Bag Size: 100g

• Tasting Notes: Lemon Confiture - Apricot - Ginger Lily

---

Intro:

Gout & Co is excited to present Colombia El Roble Geisha Washed, a refined and expressive Colombian Geisha coffee from Pitalito, Huila. This washed expression emphasises clarity and elegant sweetness, highlighting both the intricate floral character and bright citrus energy typically associated with premium Geisha cultivars.

---

The Producer:

This lot comes from Dionel Chilito, a third‑generation coffee farmer at Finca El Roble in the highlands of Huila, Colombia. Dionel and his family have invested deeply in refining cultivation and processing practices, moving beyond traditional varieties and methods to explore the full potential of Geisha on their land. Their commitment to selective harvesting, strict quality standards, and meticulous post‑harvest hygiene supports a consistently high‑quality coffee that reflects both terroir and skill.

---

The Process:

El Roble Geisha Washed is prepared using a classic washed method designed to highlight clarity and purity in the cup. Ripe cherries are hand‑picked and flotation‑sorted, then depulped and fermented for about 36 hours to break down the mucilage. After a thorough wash, the beans are dried for roughly 17 days in protected drying houses, allowing gentle and consistent moisture reduction that preserves aromatic precision.

---

The Cup:

In the cup, this coffee offers a bright, delicate, and beautifully detailed profile. Jasmine floral 🌼 notes open with fragrant elegance, followed by lemon citrus 🍋 brightness that gives a crisp lift. Subtle peach 🍑 sweetness rounds out the mid‑palate, delivering a smooth and balanced filter coffee experience with refined fruit clarity.

---

Overall:

This is a graceful and nuanced specialty coffee that highlights the finesse of Geisha when grown at high elevation and processed with care. El Roble’s commitment to quality — from selective harvest to precise washed processing — results in a cup that is bright, floral, and memorable, ideal for lovers of elegant and expressive filter profiles.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.