Jimmy Gomez Anaerobic Washed Gesha | Colombia

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

LA GUADUA GESHA — SAN AGUSTÍN, HUILA, COLOMBIA

THE CUP

Elegant, sweet, and refreshingly bright. This Gesha from Jimmy Gómez offers notes of apple pie, lemongrass, and white florals, with a sparkling citric acidity and a clean, tea-like finish. The cup is delicate yet full of life - a beautiful balance of sweetness, florality, and structure that makes each sip both comforting and complex.

Producer: Jimmy Gómez
Farm: La Guadua
Region: San Agustín, Huila, Colombia
Variety: Gesha
Elevation: 1,750–1,850 masl
Harvest: January 2025
Process: Multi-stage fermentation (10–12h pre-ferment, 2h soak, 72h anaerobic), 30-day shaded drying

THE PRODUCER

This is September's third year working with Jimmy Gómez, whose meticulous processing and consistency have made him one of our favourite Colombian producers. A lifelong farmer, Jimmy’s curiosity and drive for innovation led him to plant Gesha nearly a decade ago - a decision that would redefine his approach to coffee. He began experimenting with extended fermentations, developing his own protocols to create cups that are both clean and expressive.

Today, his farm, La Guadua, is a model of precision and patience. Every detail, from cherry selection to slow drying under shade, is carried out with the care of someone who truly understands how to elevate potential into beauty.

THE PROCESS

Only the ripest cherries are picked and floated to remove defects. The first fermentation lasts 10–12 hours, followed by pulping and a 2-hour water soak. The coffee then undergoes 72 hours of anaerobic fermentation in sealed plastic barrels before being dried slowly for 30 days under shade, preserving its delicate aromatics and acidity.

WHY WE LOVE IT

Jimmy’s Geisha captures everything we love about Colombian innovation - it’s refined, aromatic, and full of personality. A cup that feels like apple pie with a twist of citrus and florals, and a reminder that great coffee is born from both curiosity and care.

Flavour Notes: Juicy Citrus, Lemongrass, Floral

What is the roast recency?

September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!

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.