Part of the Squall series, this series features more exotic coffees.

Rafael Velasco – Geisha, Finca La Colina

September’s first release from Rafael Velasco of Finca La Colina, introduced through long-time partner Eyder Martinez. In the cup: jasmine, juicy berries, purple Kool-Aid, and intense florals—a striking expression of Geisha.

Cherries are fermented for 48 hours, then pulped without water to retain controlled mucilage. A second 24-hour fermentation follows in sealed tanks. Drying is slow and deliberate: thin layers on raised beds, with low initial temperatures to preserve aromatics, gradually increasing until the coffee reaches 12% moisture.

Flavour Notes: Jasmine, Koolaid Jammer, Berries

250g

What is the roast recency?

September doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.

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.