Colombia — Felipe & Carlos Arcila, Jardines del Edén Marageisha (EF2 Natural)

Tastes Like — 💐 Lavender • 🍬 Cotton Candy • 🍐 Pear

DETAILS

• Producer: Felipe & Carlos Arcila
• Farm: Jardines del Edén
• Region: Pijao, Quindío, Colombia
• Varietal: Marageisha
• Process: EF2 Natural
• Altitude: 1,900 MASL
• Harvest: March 2026
• Size: 150g

INTRO

Jardines del Edén is an experimental farm, run by the two brothers Felipe and Carlos Arcila, in the mountains of Pijao, Quindío — where high elevations, volcanic soils and cool mists create ideal conditions for rare and expressive coffee varieties.

This lot is Marageisha, a unique cross between Geisha and Maragogype, known for its bold floral and fruit-driven profile. Processed as an EF2 Natural, hand-picked cherries are carefully sorted, undergo controlled anaerobic fermentation for 30–72 hours, then dry slowly on raised beds for 15–20 days to preserve acidity and complexity.

THE PRODUCER

High in the lush mountains of Pijao, Quindío (1,700–1,900 m), Jardines del Edén is a 20-hectare experimental farm where volcanic soils and cool mists nurture rare varieties such as Striped Bourbon, Sidra, SL28 and Wush Wush.

Brothers Felipe and Carlos Arcila, founders of Cofinet, have transformed the farm into a hub for innovation — practising low-impact polyculture and meticulous hand-picking whilst pioneering bold processes such as anaerobic fermentation, carbonic maceration and long natural drying.

POMA's collaboration with the Jardines farms is built on shared experimentation, combining the farm's advanced processing techniques with POMA's focus on agricultural practices like variety testing, foliar nutrition and pruning — pushing the boundaries of quality with every harvest.

THE PROCESS

The EF2 Natural process at Jardines del Edén involves:

• 🍒 Selective Harvest — Hand-picked Marageisha cherries are floated and sorted to isolate the densest, most flawless fruit.
• 🧪 EF2 Anaerobic Fermentation — Whole cherries undergo controlled anaerobic fermentation in sealed GrainPro bags or anaerobic tanks for 30–72 hours, developing intensified fruit depth and floral complexity.
• 🌡️ Temperature Management — Fermentation is carefully temperature-controlled to ensure consistent, predictable flavour development across the lot.
• 👁️ Consistent Rotation — Cherries are turned several times per day to maintain even airflow and prevent hotspots during fermentation.
• ☀️ Slow African Bed Drying — Drying takes 15–20 days on raised African beds, until moisture content reaches around 10–11%.
• 🌡️ Andean Microclimate — The farm's cool, breezy Andean microclimate slows and evens the drying process, preserving acidity and enhancing fruit sweetness.

The result is a clean, structured cup with vibrant acidity, silky sweetness and tropical elegance — an exceptional expression of Colombian terroir.

THE CUP

Expect a bold cup with inherent aromas of lavender and pear, a cotton candy finish, a crisp integrated acidity and a long, sweet aftertaste. The Marageisha variety's hallmark florality fuses with the depth and sweetness drawn out by POMA's EF2 Natural protocol.

A textbook expression of one of Colombia's rarest varietals — at once perfumed and structured, with the sweet aromatic intensity that has made Jardines del Edén one of the most exciting experimental farms in specialty coffee.

Flavour Notes

• 💐 Lavender
• 🍬 Cotton Candy
• 🍐 Pear