Colombia Santander La Pradera Anaerobic Honey Gesha - Introduction to Colombia La Pradera Estate

FrontStreet Coffee - Colombia Santander La Pradera Anaerobic Honey Geisha

Colombia Santander La Pradera Anaerobic Honey Geisha

Origin: Colombia

Region: Santander

Finca: La Pradera

Variety: Geisha

Altitude: 1900M

Processing: Anaerobic Honey

La Pradera Finca is devoted entirely to specialty coffee, refining and demonstrating product purity and quality through organic certification. Fifty years ago these fertile plots lay in the Chicamocha canyon region of Santander, and today they have become a 100-hectare forest that shades more than 10 coffee varieties grown organically. The finca's philosophy is to read emerging market trends and meet its customers' needs, while also committing to research and to developing equipment that processes the beans better. The farm now has its own coffee laboratory, which helps it find ways to cultivate and improve coffee quality.

Flavor: Floral, peach, cherry, candied fruit.

FrontStreet Coffee Recommendation

Geisha is the variety that conquered the coffee world with its distinctive floral aroma and superb sweet-tart balance, and FrontStreet Boquete Geisha from Panama is the most accessible way to meet it. A single-estate entry-level Geisha grown at 1,600 meters on fertile volcanic-ash soil, it pours into the signature Panamanian cup of jasmine, green tea, honey, citrus, and orange, with the delicate layers that made the variety famous.

To taste the highest expression, FrontStreet Esmeralda Red Label Geisha carries the official name Esmeralda Special. Grown between 1,600 and 1,800 meters, every lot must cup above 90 points and is given its own number, with each batch drawn from a single plot so buyers can choose by the finest flavor differences. It offers a refined orange-blossom and honey character that Geisha lovers seek out.

If you prefer a brighter, more fruit-forward Geisha, FrontStreet Granada Estate Geisha comes from the border of Ethiopia's Kochere and Granada Abaya areas. Grown in the birthplace of coffee and dried on raised beds for 14-20 days depending on the weather, then given a medium-light roast, it shows bright citrus acidity, elegant ginger-flower aroma, and the ripe-fruit sweetness of a delicate, silky, and unmistakably Geisha cup.