Colombia | El Encanto Washed Geisha
Apple Blossom | Mandarin | Stone Fruit | Lychee
Producer: Daisy and Fredy Acevedo
Farm: El Encano
Process: Washed
Region: Filandia, Quindio
Variety: Geisha
Elevation: 1,750 masl
When we think of Colombian Geisha, we think of clarity, florals, and finesse. This washed Geisha from Daisy and Fredy Acevedo delivers all of that with intention and a story that runs deeper than just the cup. Grown on their farm, El Encanto, in the lush, high-altitude hills of Filandia, this lot offers the kind of aromatics and elegance that define the variety—apple blossom, lemongrass, stone fruit—but it also carries the weight of experience, migration, and a clear-eyed return to coffee. This is a coffee that feels like a culmination. Of place, of processing, and of a producer story that ties Panama to Colombia, and past to future.
The Process
This lot was picked with extreme selectivity with only the ripest cherries making the cut. After harvest, the cherries are rested for 48 hours in sacks, allowing subtle fermentation to begin. They're then pulped and sorted by density, and undergo a 72-hour dry fermentation in steel tanks. From there, the coffee is washed thoroughly and dried on raised beds inside parabolic dryers. Throughout this process, Daisy and Fredy manage not just time and temperature, but also the influence of native yeasts and bacteria present on their farm. The result is a fermentation-driven complexity that remains clean, structured, and varietally true. The washed process here brings out the best in this Geisha—bright citrus and floral aromatics, silky mouthfeel, and a lingering finish that’s both delicate and dynamic.
Traceability & Producer Ethos
Daisy and Fredy are second-generation producers with a background that sets them apart. The two met while working in Panama during the early days of specialty coffee’s global rise. Inspired by what they witnessed, particularly the explosion of Geisha’s value in the 2002 Best of Panama auction, they returned to Colombia with Geisha seed stock from Panama and a plan.
Their first plantings were on Daisy’s father’s land in Risaralda, where early results were so striking they attracted international buyers almost immediately. In 2017, they established Finca El Encanto, where they now cultivate 4 hectares of Geisha under shade, alongside Castillo and protected forest.
Daisy’s training in conservation directly informs their practices: native forest is preserved, processing infrastructure is modern and intentional, and El Encanto now employs five permanent staff in addition to the family. This is a farm built with sustainability and quality as dual priorities.
What to Expect
This is a crystalline, floral-forward Geisha that performs beautifully across brew methods. As a pour over, it’s all jasmine, white peach, and lemongrass with a tea-like structure and sparkling acidity. On espresso, it condenses into orange blossom, bergamot, and sweet stone fruit, all wrapped in a silky texture.
It’s a thoughtful coffee—one that reflects both its variety and its producers with honesty and grace.
Recommended brewing
Espresso – 1:2.5 ratio, 23 sec
Filter – 1:16-1:17 ratio
Apple Blossom | Mandarin | Stone Fruit | Lychee
Producer: Daisy and Fredy Acevedo
Farm: El Encano
Process: Washed
Region: Filandia, Quindio
Variety: Geisha
Elevation: 1,750 masl
When we think of Colombian Geisha, we think of clarity, florals, and finesse. This washed Geisha from Daisy and Fredy Acevedo delivers all of that with intention and a story that runs deeper than just the cup. Grown on their farm, El Encanto, in the lush, high-altitude hills of Filandia, this lot offers the kind of aromatics and elegance that define the variety—apple blossom, lemongrass, stone fruit—but it also carries the weight of experience, migration, and a clear-eyed return to coffee. This is a coffee that feels like a culmination. Of place, of processing, and of a producer story that ties Panama to Colombia, and past to future.
The Process
This lot was picked with extreme selectivity with only the ripest cherries making the cut. After harvest, the cherries are rested for 48 hours in sacks, allowing subtle fermentation to begin. They're then pulped and sorted by density, and undergo a 72-hour dry fermentation in steel tanks. From there, the coffee is washed thoroughly and dried on raised beds inside parabolic dryers. Throughout this process, Daisy and Fredy manage not just time and temperature, but also the influence of native yeasts and bacteria present on their farm. The result is a fermentation-driven complexity that remains clean, structured, and varietally true. The washed process here brings out the best in this Geisha—bright citrus and floral aromatics, silky mouthfeel, and a lingering finish that’s both delicate and dynamic.
Traceability & Producer Ethos
Daisy and Fredy are second-generation producers with a background that sets them apart. The two met while working in Panama during the early days of specialty coffee’s global rise. Inspired by what they witnessed, particularly the explosion of Geisha’s value in the 2002 Best of Panama auction, they returned to Colombia with Geisha seed stock from Panama and a plan.
Their first plantings were on Daisy’s father’s land in Risaralda, where early results were so striking they attracted international buyers almost immediately. In 2017, they established Finca El Encanto, where they now cultivate 4 hectares of Geisha under shade, alongside Castillo and protected forest.
Daisy’s training in conservation directly informs their practices: native forest is preserved, processing infrastructure is modern and intentional, and El Encanto now employs five permanent staff in addition to the family. This is a farm built with sustainability and quality as dual priorities.
What to Expect
This is a crystalline, floral-forward Geisha that performs beautifully across brew methods. As a pour over, it’s all jasmine, white peach, and lemongrass with a tea-like structure and sparkling acidity. On espresso, it condenses into orange blossom, bergamot, and sweet stone fruit, all wrapped in a silky texture.
It’s a thoughtful coffee—one that reflects both its variety and its producers with honesty and grace.
Recommended brewing
Espresso – 1:2.5 ratio, 23 sec
Filter – 1:16-1:17 ratio
Apple Blossom | Mandarin | Stone Fruit | Lychee
Producer: Daisy and Fredy Acevedo
Farm: El Encano
Process: Washed
Region: Filandia, Quindio
Variety: Geisha
Elevation: 1,750 masl
When we think of Colombian Geisha, we think of clarity, florals, and finesse. This washed Geisha from Daisy and Fredy Acevedo delivers all of that with intention and a story that runs deeper than just the cup. Grown on their farm, El Encanto, in the lush, high-altitude hills of Filandia, this lot offers the kind of aromatics and elegance that define the variety—apple blossom, lemongrass, stone fruit—but it also carries the weight of experience, migration, and a clear-eyed return to coffee. This is a coffee that feels like a culmination. Of place, of processing, and of a producer story that ties Panama to Colombia, and past to future.
The Process
This lot was picked with extreme selectivity with only the ripest cherries making the cut. After harvest, the cherries are rested for 48 hours in sacks, allowing subtle fermentation to begin. They're then pulped and sorted by density, and undergo a 72-hour dry fermentation in steel tanks. From there, the coffee is washed thoroughly and dried on raised beds inside parabolic dryers. Throughout this process, Daisy and Fredy manage not just time and temperature, but also the influence of native yeasts and bacteria present on their farm. The result is a fermentation-driven complexity that remains clean, structured, and varietally true. The washed process here brings out the best in this Geisha—bright citrus and floral aromatics, silky mouthfeel, and a lingering finish that’s both delicate and dynamic.
Traceability & Producer Ethos
Daisy and Fredy are second-generation producers with a background that sets them apart. The two met while working in Panama during the early days of specialty coffee’s global rise. Inspired by what they witnessed, particularly the explosion of Geisha’s value in the 2002 Best of Panama auction, they returned to Colombia with Geisha seed stock from Panama and a plan.
Their first plantings were on Daisy’s father’s land in Risaralda, where early results were so striking they attracted international buyers almost immediately. In 2017, they established Finca El Encanto, where they now cultivate 4 hectares of Geisha under shade, alongside Castillo and protected forest.
Daisy’s training in conservation directly informs their practices: native forest is preserved, processing infrastructure is modern and intentional, and El Encanto now employs five permanent staff in addition to the family. This is a farm built with sustainability and quality as dual priorities.
What to Expect
This is a crystalline, floral-forward Geisha that performs beautifully across brew methods. As a pour over, it’s all jasmine, white peach, and lemongrass with a tea-like structure and sparkling acidity. On espresso, it condenses into orange blossom, bergamot, and sweet stone fruit, all wrapped in a silky texture.
It’s a thoughtful coffee—one that reflects both its variety and its producers with honesty and grace.
Recommended brewing
Espresso – 1:2.5 ratio, 23 sec
Filter – 1:16-1:17 ratio