Colombia — Yilver Andrés Pajoy Ipia Finca El Arrayan Geisha (Washed)

Tastes Like — 🍋 Key Lime Pie • 🍊 Juicy Citrus • 🌸 Florals

DETAILS

• Producer: Yilver Andrés Pajoy Ipia
• Farm: Finca El Arrayan
• Region: Alto Cañada, La Plata, Huila, Colombia
• Varietal: Geisha
• Process: Washed
• Altitude: 1,860 MASL
• Size: 200g

INTRO

A debut lot from Yilver Andrés Pajoy Ipia at Finca El Arrayan — a well-balanced washed Geisha that earned him 5th place at the Western Copa de Oro competition. His first time placing in the top five, and a compelling introduction to a second-generation producer from Alto Cañada, La Plata. In the cup: sweet and tart key lime pie, juicy citrus reminiscent of lemon and grapefruit, and delicate florals, with a light body and a long citric finish.

THE PRODUCER

Yilver Andrés Pajoy is a second-generation coffee grower from the rural community of Alto Cañada in La Plata, Huila — a region celebrated for its exceptional growing conditions and the quality of the specialty lots that consistently emerge from it. Alongside coffee, Yilver and his family grow beans and raise cattle on their farm. He is related to two of importer Osito's partner producers — Yesid Pajoy and Didier Pajoy — and this Copa de Oro fifth-place finish marks a proud first chapter in his own competition story.

Geisha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, is widely regarded as the benchmark variety for floral complexity and delicate cup quality in specialty coffee. At 1,860 MASL in Huila's distinct mountain microclimate, the variety's hallmark citrus brightness and elegant florality find ideal conditions to express themselves with precision and clarity.

THE PROCESS

The Washed process at Finca El Arrayan involves:

🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness ⏳ Whole cherry fermentation — Cherries fermented intact for 36 hours after coming in from the fields 🔧 Depulping — Outer skin removed after the initial cherry fermentation 🧪 Dry fermentation — Depulped beans dry-fermented for a further 36 hours 💧 Rinsing — Parchment rinsed after fermentation to remove all residue 🏚️ Parabolic greenhouse drying — Dried on raised beds inside a parabolic greenhouse dryer for 18 days

The two-stage fermentation — 36 hours in the whole cherry followed by 36 hours dry after depulping — is the defining step. Building complexity in two distinct phases while maintaining the clean, citrus-forward clarity that defines this Geisha, before the 18-day greenhouse drying locks in the light body and long citric finish that make this competition lot so expressive.

THE CUP

A well-balanced and beautifully citrus-forward washed Geisha from one of Huila's most promising young producers — sweet and tart key lime pie brightness, juicy lemon and grapefruit acidity, and a delicate florality in a light-bodied cup with a long, clean citric finish. A Copa de Oro fifth-place debut that announces Yilver Andrés Pajoy with real confidence.

Flavour Notes

🍋 Key Lime Pie 🍊 Juicy Citrus 🌸 Florals