Description
Cartago, Nariño — Colombia
Finca La Bohemia
Raquel Lasso (Gesha)
Region Nariño • Process Washed • Variety Gesha • Elevation 1,500–2,200 masl
QUALITIES: floral • perfumed RECOMMENDED ROAST: Light (City) CHAFF LEVEL: Low-Medium
Flavor Profile
Fresh Jasmine • Fresh Lemon • Amaretto
Floral and bright. The fragrance is dominated by jasmine, while the cup offers a crisp lemon clarity and tropical fruitiness. As it cools, the nutty elegance of almond and tea like spice emerges, providing a smooth contrast to its tangy fruity/floral acidity.
Roasting Notes
Handling High-Altitude Gesha
Given its extreme elevation of up to 2,200 meters, these beans are very dense. We highly recommend a Light Roast to preserve the delicate jasmine and perfume-like aromatics. Be gentle through the first crack to maintain the tangy acidity and the clean fruit-like sweetness that makes this Gesha so special.
TASTING NOTES — ROASTING NOTES
Light Roast (City)
Fragrant — Jasmine/Lemon — Fruit Like Perfume — Clean Sweetness
Medium Roast (City+)
Smooth — Amaretto/Almond — Tea Spice — Lessor Florals — Syrupy
Dark Roast (Full City)
Toasted Nut — Low Acidity — Heavy — Bitter floral
THE PRODUCER & FUDAM
Raquel Lasso
Raquel Lasso is the owner and operator of Finca La Bohemia and the president of FUDAM (Fundación Agraria y Ambiental Para el Desarrollo Sostentible). Founded in 2000, FUDAM is a 300-member association of organic-certified and Rainforest Alliance-certified growers. Raquel is a visionary in sustainable agriculture, leading a group that firmly believes in environmental protection as a way of life. Their dedication to organic farming continues despite chemical pressures, reflecting a deep-rooted commitment to their values.
THE REGION: NARIÑO, COLOMBIA
Extreme Altitudes & Unique Climate
Nariño is Colombia’s southernmost coffee-growing region, bordering Ecuador. Unlike other regions where you walk up to farms, the towns in Nariño are often at such high elevations that farms are located below them in deep valleys. The “temperature modulation” here is unique: warm, humid air collects in the lowlands during the day and creeps up the mountainsides at night. This allows coffee to thrive at extreme altitudes up to 2,300 meters creating the sparkling acidity and intense sweetness Nariño is famous for.
PROCESSING AND QUALITY
Meticulous Washed Process
This lot follows the meticulous washed tradition of Nariño. Cherries are picked ripe and depulped the same afternoon, followed by a dry fermentation for 16–24 hours. The coffee is washed two or three times before drying in parabolic dryers or “casa elbas”. This careful washing and extended drying time (up to 15 days) ensure a super-clean cup that allows the delicate Gesha genetics to shine.
Seasonality — Harvest (Nariño)
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
Typical harvest window in Nariño: May – September[cite: 13]. Export shipments often depart 3–4 months later.
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