The World's Best Coffee | Geisha Coffee | Colombia San Alberto Estate Introduction

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The World's Best Coffee - Colombia San Alberto Geisha Washed

Origin Country: Colombia

Variety: Geisha

Region: Buenavista, Quindío

Farm: Hacienda San Alberto

Farm Owner: Juan Pablo Villota

Altitude: 1600-1700 meters

Processing Method: Washed

Harvest Time: 2017

Flavor Notes: Violet, rose, Darjeeling tea

Brewing Recommendations: Pour-over

Recommended brewers: Hario V60, Chemex, Bee House, Aeropress, French press, kokekaffe

Water Quality Recommendations: Low-mineral mineral water (TDS less than 200mg/L; 150mg/L optimal)

Colombia San Alberto

Hacienda San Alberto was originally called La Alsacia, its old name before being purchased by the current owner Juan Pablo's grandfather. San Alberto is located in Quindío, a truly beautiful coffee plantation that can be considered a classic Colombian specialty coffee farm. Quindío is situated in the heart of Colombia's central coffee-producing region, in the valleys of the Andes mountains, where countless farms of various sizes create Colombia's characteristic coffee country landscape.

This coffee comes from the heartland of Hacienda San Alberto, at an altitude of 1600-1650 meters. Thanks to the warm winds from the valley, this area enjoys stable temperatures. The farm's overall altitude ranges between 1500-1800 meters, cultivating coffee varieties including Caturra, Castillo, and Geisha, as well as other experimental varieties. The processing method used is washed, with special emphasis on ecological farming practices, having obtained UTZ and Rain Forest certifications.

Out of requirements for quality and insistence on manual selection, from cherry harvest to the final green bean product, San Alberto's "Fine Selection Lot" undergoes a series of more than 5 rigorous selections. Unripe cherries, low-density beans, defective beans, and finally, coffee with poor flavor profiles as determined through cupping are all eliminated.

The Villota family has owned San Alberto for several generations, adopting French winemaking agricultural methods to push coffee cultivation techniques and production to the extreme. Mechanical drying and cupping in the farm's self-built laboratory result in exceptionally clean flavors and perfect structure.

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