Description
Region Acevedo, Huila • Process Natural • Variety Gesha • 1,400 to 2,000 MASL
Gesha Natural Finca Las Brisas Lisandro Cárdenas
QUALITIES: winey acidity • cooked cherry • soft florals • sugary sweetness
RECOMMENDED ROAST: Light–Medium
CHAFF LEVEL: Medium
Flavor Profile
Cherry • Soft Florals • Red Wine • Dried Cranberry • Winey Acidity • Black Tea
Plush, fruit-saturated body with bright, wine-like acidity and a smooth, sugary finish.
Roasting Notes
This is a delicate natural Gesha, so roast lighter to celebrate the fruit and florals rather than the darker roasty dark tea like tones of fuller roast levels. Aim for a light-to-medium roast, stopping shortly after first crack to preserve the cooked-cherry, red-wine, and soft-floral character and the lively winey acidity. Pushing toward second crack trades away the floral clarity for heavier roasted notes, so keep development moderate and your ROR smooth into first crack. Naturals can off-gas, so keep adequate airflow for a clean finish, mind your chaff, and rest the roast 3–10 days for peak clarity, when the sugary sweetness fully rounds out.
Tasting / Roasting Snapshots
Light Roast
Plush body — Cooked cherry — Soft florals — Dried cranberry — Sparkling winey acidity
Medium Roast
Balanced — Cherry compote — Red wine — Rounded winey acidity — Sweet - Dark Tea
Dark Roast
Fuller body — Burnt sugar / cocoa — Lower acidity — Clean fruity aftertaste
(El Rosario, Acevedo, Huila — Colombia)
Lisandro Cárdenas – Finca Las Brisas
A coffee producer’s son, Don Lisandro grew up around coffee and “inherited” the craft from his father. He trained in coffee production through Colombia’s National Learning Service (SENA) and started his own farm roughly a decade ago. His 5-hectare Finca Las Brisas in El Rosario, Acevedo sits high in Huila at 1,400–2,000 masl, with 4.5 hectares planted in Caturra, Gesha, and Pink Bourbon across volcanic, sandy-loam soils. Only fully red, ripe cherry is picked, depulped the same afternoon, and sorted on a zaranda mesh screen. For this natural lot the cherry is fermented in open tanks for 18–26 hours, washed three times, and slow-dried on parabolic beds for 12–20 days, depending on the weather, to lock in maximum sweetness and depth.
Gesha
Gesha (also spelled Geisha) traces back to Ethiopian landrace varieties collected in the 1930s and is celebrated globally as one of the most coveted coffees in specialty. It is prized for its delicate, intensely floral and fruit-forward cup, though it is low-yielding and demands careful cultivation and processing to shine. Grown at high altitude in Huila and finished as a natural, this Gesha leans toward cooked cherry, soft florals, red wine, and a smooth, sugary sweetness.
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