Colombia | Julio Calderón Washed Geisha
Jasmine | Blood Orange | White Peach | Cane Sugar
Producer: Julio Calderón
Process: Washed
Region: Palestina, Huila
Varietal: Geisha
Elevation: 1,690 masl
When we think of washed Geisha from southern Huila, we think about layered florals, bright citric acidity, and an elegant cup profile. This January 2025 harvest from Julio Calderón is textbook Geisha: bright tangerine up front, with clean notes of lemongrass, a juicy mouthfeel, and a long, sweet lychee finish. It’s a beautifully structured and leaves your palate feeling refreshed in these warm Summer months.
The Process
This fully washed Geisha goes beyond standard fermentation:
Preferred overripe cherries are picked
24-hour in-husk resting (closed fermentation)
Followed by a 48-hour anoxic dry mass fermentation
Then dried slowly over 20 days
This innovative combination of in-husk resting and oxygen-free mass fermentation yields a cup that is as clean and floral as it is juicy and sweet. It’s a meticulous process designed to preserve varietal clarity while boosting mouthfeel and aroma.
Traceability & Producer Ethos
Julio Calderón is part of the new guard of Colombian producers investing in process innovation and variety-specific excellence. Based in La Esperanza, Palestina, Julio focuses on selective picking, clean fermentation, and slow drying to build clarity and complexity in every lot. His work with La Real Expedición Botánica (LaREB) helps get small, high-quality harvests like this one into the hands of roasters who value flavor precision, intentionality, and traceable sourcing.
What to Expect
This washed Geisha is refined and expressive, delivering a high-energy cup full of florals, juicy citrus, and sweet tropical clarity.
On espresso, it’s syrupy and complex, with blood orange, jasmine, and lychee shining through.
On filter, it’s a beautifully clean brew—white peach, lemongrass, and a tangerine-zest sparkle give way to a long, floral finish.
A must-have for Geisha lovers, competition baristas, or any brewers seeking clarity, sweetness, and elevated structure.
Recommended Brewing
Espresso – 1:3 ratio, 24–27 sec
Filter – 1:16.5–1:17 @ 203°F
Jasmine | Blood Orange | White Peach | Cane Sugar
Producer: Julio Calderón
Process: Washed
Region: Palestina, Huila
Varietal: Geisha
Elevation: 1,690 masl
When we think of washed Geisha from southern Huila, we think about layered florals, bright citric acidity, and an elegant cup profile. This January 2025 harvest from Julio Calderón is textbook Geisha: bright tangerine up front, with clean notes of lemongrass, a juicy mouthfeel, and a long, sweet lychee finish. It’s a beautifully structured and leaves your palate feeling refreshed in these warm Summer months.
The Process
This fully washed Geisha goes beyond standard fermentation:
Preferred overripe cherries are picked
24-hour in-husk resting (closed fermentation)
Followed by a 48-hour anoxic dry mass fermentation
Then dried slowly over 20 days
This innovative combination of in-husk resting and oxygen-free mass fermentation yields a cup that is as clean and floral as it is juicy and sweet. It’s a meticulous process designed to preserve varietal clarity while boosting mouthfeel and aroma.
Traceability & Producer Ethos
Julio Calderón is part of the new guard of Colombian producers investing in process innovation and variety-specific excellence. Based in La Esperanza, Palestina, Julio focuses on selective picking, clean fermentation, and slow drying to build clarity and complexity in every lot. His work with La Real Expedición Botánica (LaREB) helps get small, high-quality harvests like this one into the hands of roasters who value flavor precision, intentionality, and traceable sourcing.
What to Expect
This washed Geisha is refined and expressive, delivering a high-energy cup full of florals, juicy citrus, and sweet tropical clarity.
On espresso, it’s syrupy and complex, with blood orange, jasmine, and lychee shining through.
On filter, it’s a beautifully clean brew—white peach, lemongrass, and a tangerine-zest sparkle give way to a long, floral finish.
A must-have for Geisha lovers, competition baristas, or any brewers seeking clarity, sweetness, and elevated structure.
Recommended Brewing
Espresso – 1:3 ratio, 24–27 sec
Filter – 1:16.5–1:17 @ 203°F
Jasmine | Blood Orange | White Peach | Cane Sugar
Producer: Julio Calderón
Process: Washed
Region: Palestina, Huila
Varietal: Geisha
Elevation: 1,690 masl
When we think of washed Geisha from southern Huila, we think about layered florals, bright citric acidity, and an elegant cup profile. This January 2025 harvest from Julio Calderón is textbook Geisha: bright tangerine up front, with clean notes of lemongrass, a juicy mouthfeel, and a long, sweet lychee finish. It’s a beautifully structured and leaves your palate feeling refreshed in these warm Summer months.
The Process
This fully washed Geisha goes beyond standard fermentation:
Preferred overripe cherries are picked
24-hour in-husk resting (closed fermentation)
Followed by a 48-hour anoxic dry mass fermentation
Then dried slowly over 20 days
This innovative combination of in-husk resting and oxygen-free mass fermentation yields a cup that is as clean and floral as it is juicy and sweet. It’s a meticulous process designed to preserve varietal clarity while boosting mouthfeel and aroma.
Traceability & Producer Ethos
Julio Calderón is part of the new guard of Colombian producers investing in process innovation and variety-specific excellence. Based in La Esperanza, Palestina, Julio focuses on selective picking, clean fermentation, and slow drying to build clarity and complexity in every lot. His work with La Real Expedición Botánica (LaREB) helps get small, high-quality harvests like this one into the hands of roasters who value flavor precision, intentionality, and traceable sourcing.
What to Expect
This washed Geisha is refined and expressive, delivering a high-energy cup full of florals, juicy citrus, and sweet tropical clarity.
On espresso, it’s syrupy and complex, with blood orange, jasmine, and lychee shining through.
On filter, it’s a beautifully clean brew—white peach, lemongrass, and a tangerine-zest sparkle give way to a long, floral finish.
A must-have for Geisha lovers, competition baristas, or any brewers seeking clarity, sweetness, and elevated structure.
Recommended Brewing
Espresso – 1:3 ratio, 24–27 sec
Filter – 1:16.5–1:17 @ 203°F