This Geisha coffee comes from Sebastián Ramírez at Finca El Placer in Calarcá, Quindío, Colombia. Grown at 1,650–2,000 meters altitude on 14 hectares shaded by native trees, this coffee is processed using the White Honey method with 48-hour anaerobic fermentation and CO₂ injection. The Geisha variety produces a cup with prominent notes of lavender, orange zest, and blossom honey, offering remarkable complexity that reveals different facets depending on the brewing method.
Evolving from a barista service company founded by Giovanni Meola, this Zurich-based roastery has a philosophy rooted in service and expertise. They aim to provide a complete, high-quality coffee solution for their customers. The roasting is done with the final preparation in mind, ensuring a perfect cup every time.
