Geisha #2

If you’re chasing floral clarity and silky sweetness, Milton Monroy’s Geisha Rose Garden from San Pedro in Tolima is one to remember. Grown at 1,800 meters in the mountains of Ibagué, this reserve-tier coffee showcases Milton’s years of work refining the Geisha variety on his family farm.

Whole cherries undergo anaerobic fermentation for 84 hours in 60kg tanks, gently rotated every 12 hours to maintain even microbial activity. Drying begins with 6 to 8 hours in mechanical dryers to reduce surface moisture, followed by 24 to 32 days of slow sun drying under canopy. Once dried, the coffee rests in a dark room for 5 days, then undergoes 45 days of stabilization in GrainPro before milling.

The result is playful yet precise. Expect bold fruit punch on the front, followed by the nostalgic sweetness of cherry jujubes, all wrapped in a smooth, honeyed finish. It’s expressive, juicy, and incredibly clean.

If you’re looking for the kind of Geisha that lives up to the hype – vibrant, sweet, and full of character – this is it. Milton’s attention to detail is evident in every sip, capturing the full potential of Geisha processed with care.