Las Marías Twice Washed Geisha - Colombia (Limited Edition)

Producer: Las Marías Estate

Farm: Las Marías Estate

Roastery: Swerl Coffee Roasters

Process: Double Washed

Variety: Geisha

Altitude: 1,800–2,050 meters above sea level

Soil: Unknown

Taste profile: Jasmine, lemongrass, sweet citrus, and rosé wine – high clarity, lively acidity, and long, elegant aftertaste

Brewing recommendation: Hand filter (V60, Kalita), Chemex, competition-style batch brew

Packaging: Limited Edition – whole beans

Las Marías Double Washed Geisha is a clear example of the new generation of Colombian ultra-specialty coffee. The coffee is produced by José Giraldo, a third-generation coffee grower, who together with his wife Mara Rivera has transformed the family’s commercial coffee production into an internationally recognized benchmark for competition-grade microlots.

Las Marías Estate in Huila covers 23 hectares and is home to carefully selected and genetically refined coffee varieties. Over more than ten years of research, José Giraldo has evaluated 46 different Geisha lineages, which have been gradually refined to maximize aroma, body, and complexity in the cup.

The farm’s work combines tradition with scientific precision. With the support of Germán Giraldo, PhD in food science, advanced fermentation and drying methods have been developed to preserve clarity and enhance the coffee’s floral expression. Surrounded by protected primeval forest and natural microflora, Las Marías produces coffee that reflects both its soil and its craft.

This is a coffee often chosen by barista champions and professional brewers worldwide – a clear proof of the farm’s consistent quality and uncompromising focus on excellence.

1. Origin & farm

The coffee is grown at Las Marías Estate in Huila, Colombia, at heights between 1,800 and 2,050 meters above sea level. The high altitude, the biological diversity, and the surrounding primeval forest contribute to slow ripening and intense aroma development.

2. Process

Only fully ripe coffee cherries (20 Brix) are handpicked. Whole cherries are first fermented in closed tanks for 12 hours. Then they are pulped without water and undergo a second open fermentation for 24 hours. After washing, there is an additional 24-hour fermentation before a final wash. Drying takes place slowly on raised African beds for about 25 days, with temperature control below 35 °C, until a moisture content of 10–11 % is reached.

3. Brewing

The coffee is best suited as drip coffee where its floral aroma, sparkling acidity, and wine-like elegance can fully unfold. Recommended for V60, Kalita, Chemex, or advanced batch brewing.