Colombia — La Guayacana, Jhon Gómez Gesha

Tastes Like — 🌼 Orange Blossom • 🍑 White Peach • 🍵 Silver Needle Tea

DETAILS

Producers: Jhon Gómez (in collaboration with Felipe Henao)

Farm: La Guayacana

Region: Buesaco, Nariño, Colombia

Varietal: Geisha

Process: Double Fermentation Washed

Altitude: 2000 masl

Size: 100g

INTRO — Where Cup of Excellence Champions Collaborate

When two of Colombia's finest coffee minds join forces, the results are exceptional. Jhon Gómez, who placed third in the 2020 Colombia Cup of Excellence, met that year's champion, Felipe Henao, and discovered a shared vision: to unlock the full potential of local Geisha varieties through innovative processing.

La Guayacana, perched at 2,000 metres in the mountainous region of Buesaco, serves as both Jhon's production base and an experimental laboratory where the pair refine every step of the coffee-making process. This lot represents the culmination of their collaborative work—a double-fermentation washed Geisha that balances clarity with 

THE PRODUCER — Jhon Gómez & La Guayacana

Jhon Gómez has spent years honing his craft in the cool highlands of Nariño, where the combination of high altitude, gentle sunlight, and fertile volcanic soils creates ideal conditions for cultivating exceptional coffee. His third-place finish in the 2020 Cup of Excellence put him on the map, but his partnership with Felipe Henao has taken his work to new heights.

At La Guayacana, every detail is carefully considered—from the selection of Geisha plants to the timing of harvest, the duration of fermentation, and the drying protocols. Jhon's years of processing experience, combined with Felipe's championship-winning expertise, have created a production system that consistently delivers coffees with remarkable clarity, balance, and a distinctive high-altitude character.

THE PROCESS — Double Fermentation for Layered Complexity

This lot undergoes a meticulously controlled double-fermentation protocol that amplifies aromatic complexity whilst maintaining pristine cup clarity. The process unfolds as follows:

·       🍒 Selective Harvest — Only fully ripe cherries are picked at peak maturity

·       🔬 Initial Fermentation — Whole cherries ferment for 24 hours in controlled conditions

·       ⚙️ Depulping & Second Fermentation — After depulping, parchment undergoes dry fermentation for 36–48 hours

·       🌡️ Temperature Monitoring — Temperature is closely tracked throughout, with water added as needed to reduce heat

·       💧 Double Washing — Coffee is washed twice to ensure complete clarity

·       🌤️ Extended Drying — Slow-dried on raised beds under cover for approximately 30 days

THE CUP — Delicate Florals Meet Stone Fruit Elegance

This is Geisha in its most refined form—delicate, aromatic, and impossibly clean. The cup opens with perfumed floral notes that immediately transport you to high-altitude coffee paradise, before evolving into silky stone fruit and finishing with a tea-like sophistication.

Flavour Notes

·       🌼 Orange Blossom — perfumed, bright, intoxicating floral aromatics

·       🍑 White Peach — silky, juicy, elegant stone fruit sweetness

🍵 Silver Needle Tea — refined, delicate, lingering complexity

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.