September Coffee Co. - Javier Cantillo Geisha | Colombia

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Colombia — Javier Cantillo Vega Finca Los Delirios Geisha (Washed)

Tastes Like — 🍐 Juicy Pear • 🍋 Sparkling Lime • 🌸 Jasmine

DETAILS

• Producer: Javier Cantillo Vega
• Farm: Finca Los Delirios
• Region: Divino Niño, Suaza, Huila, Colombia
• Varietal: Geisha
• Process: Washed
• Altitude: 1,730 MASL
• Size: 200g

INTRO

A debut lot from Javier Cantillo Vega at Finca Los Delirios in Suaza, Huila — a washed Geisha that earned him 3rd place at the Central Copa de Oro competition. Mouthwatering, silky, and impeccably clean. In the cup: malic pear acidity, sparkling lime, and delicate jasmine florality, with a light body and a sparkling finish.

THE PRODUCER

Javier Cantillo Vega is a member of the Divino Niño cooperative in Suaza, Huila. His trees, ranging from three to ten years old, are planted across approximately three hectares, and during harvest season he employs up to ten local pickers to hand-select cherries at peak ripeness. The Copa de Oro recognition reflects both the quality of the terroir at Finca Los Delirios and the care Javier brings to every stage of production.

Geisha, first collected from coffee forests in Ethiopia in the 1930s and brought to prominence at the 2005 Best of Panama competition, is widely regarded as the benchmark for floral complexity and delicate cup quality in specialty coffee. At 1,730 MASL in Huila, Javier's trees produce the jasmine aromatics, bright acidity, and silky body that have made the variety so sought after worldwide.

THE PROCESS

The Washed process at Finca Los Delirios involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness ⏳ Whole cherry fermentation — Cherries fermented intact in bags for 24 hours 🔧 De-pulping — Outer skin removed after the initial cherry fermentation 💧 Spring water fermentation — De-pulped beans fermented in spring water for 48 hours 💦 Rinsing — Wet parchment thoroughly rinsed after fermentation 🏚️ Parabolic greenhouse drying — Dried on raised beds inside a parabolic greenhouse solar dryer for 30 days

The two-stage fermentation is the defining step — a 24-hour whole cherry fermentation begins developing complexity before de-pulping, followed by a 48-hour spring water fermentation that builds the clean, structured acidity and silky body that define this Geisha. The extended 30-day greenhouse drying then locks in every nuance with exceptional precision.

THE CUP

A competition-recognised washed Geisha from one of Huila's most promising cooperative producers — mouthwatering pear and sparkling lime acidity perfectly balanced by a silky body and a delicate jasmine florality that lingers in the finish. A beautiful introduction to Javier Cantillo Vega and Finca Los Delirios.

Flavour Notes

🍐 Juicy Pear 🍋 Sparkling Lime 🌸 Jasmine