Colombian Coffee Estate Las Nubes Cloud Mist Estate Honey Process Geisha Coffee Brewing Recommendations

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Colombia Las Nubes Geisha, Honey Process

In 2010, the Holguin family and Camilo Merizalde decided to establish a farm dedicated to cultivating the most unique experimental coffees. Camilo Merizalde, a renowned Colombian estate owner known for specialty coffee cultivation and experimentation, already had the outstanding San Alberto Estate and Finca Inmaculada to his name. Drawing on years of experience in estate management, variety selection, and cultivation, he developed his newest project and named it Las Nubes (Cloud Estate). From the start, Camilo planted several of the world's rarest varieties at Las Nubes, including Geisha and Laurina. Alongside these outstanding traditional varieties, he introduced the Sudan Rume variety (also known as RS-510) from the Boma Plateau valley in South Sudan.

In 2014, Australian barista Sasa Sestic began collaborating with Camilo and the exciting Sudan Rume variety at the estate.

Sasa fell in love with this rare wild Sudan hybrid growing in Colombian soil. Inspired by Australia's own wine industry, he had the idea of enhancing the fermentation acidity and flavor of Sudan Rume through anaerobic fermentation while providing stable temperature conditions, making it brighter and cleaner than washed processing.

The experiment was a great success, and Sasa won the World Barista Championship title in 2015.

In its pedigree, Sudan Rume belongs to a line earlier than Typica and Bourbon. Because it is mostly cultivated in Sudan and Ethiopia, its rich gene pool has drawn scholars for years to study its disease-resistant genes. Yet its smaller yield kept it from spreading widely across coffee-producing countries for a long time. Compared with the traditional common Geisha flavors, Sudan Rume carries rarer but rich typical toffee and milk-candy flavors, along with a thicker, more substantial body.

About Las Nubes

The farm is located in Colombia's coffee region of Cauca. Because it sits at the highest point in the area, it benefits coffee plant growth and looks out over the beautiful city of Cali. The coffee trees grow in fertile red soil, and irrigation systems have been built across most of the farm, providing everything the trees need.

Las Nubes carefully selects Geisha honey-process batches, ensuring each cherry is picked once its sugar content has reached 18-22%, and uses African raised-bed drying. During the initial drying period the cherries are turned every four hours with fan assistance, keeping the drying even and stable so the flavor comes through excellent and beautiful.

Estate Information

Estate: Las Nubes

Producer: Camilo Merizalde

Variety: Geisha

Region: Cauca

Processing Method: Honey Process

Altitude: 1750-2000 meters

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FrontStreet Coffee Recommendation

Geisha is the star of this story, and these FrontStreet offerings let you taste its many faces.

FrontStreet Esmeralda Red Label Geisha is the officially named "Esmeralda Special," grown at 1,600-1,800 meters. Every lot must score above 90 in cupping, and each carries its own lot number, with all beans in a lot coming from a single small plot—FrontStreet's Red Label comes from the Halimiya plot. That traceability lets buyers pick the batch that suits their taste down to the smallest detail.

FrontStreet Panama Boquete Geisha is the entry-level Geisha we recommend first for anyone who wants a first taste of the famous "Geisha flavor." It lets you enjoy the classic high-quality Panama Geisha orange-blossom honey character at an accessible price, with an oolong tea body, delicate fruit acidity, and clearly defined layers.

FrontStreet Strawberry Candy Geisha Blend is a more affordable alternative, combining a Costa Rican honey-processed coffee with a Panama Geisha. It brings both refined florals and sweet fruit, and works for pour-over, moka pot, and espresso machine alike—and of course for a refreshing cold brew.