Colombia - Finca El Turpial - Washed Geisha - 125g

We are pleased to present this lot from Finca El Turpial, grown by Emerson Felipe Narváez in the mountains of Nariño. At 2,200 m above sea level, this dedicated producer crafts coffees of remarkable aromatic purity through meticulous work and a precise mastery of fermentation.
 
 
 
In filter brewing, this Geisha reveals a remarkably refined profile, carried by floral notes and red fruits. The aroma opens with rose and white flowers, lifted by a light hint of lemongrass. On the palate, citrus notes blend seamlessly with red fruits - mandarin, pink grapefruit, redcurrant - and a subtle “black forest” impression may appear as the cup cools.
 
 
 
The texture is fluid, almost weightless, and the bright acidity brings a clean, precise tension without ever overwhelming the cup. The whole experience evolves with elegance, showing a very clear floral and fruity complexity.
 
 
 
As an espresso, we probably didn’t manage to express the full potential of this wonderful lot. The aromatic balance is less in line with what we look for, with post‑harvest notes taking more space than its beautiful floral and red‑fruit character.
 
 
 
Post‑harvest process
 
 
 
 72 h fermentation in cherry (in GrainPro bags)
 
 
 Depulping
 
 
 48 h anaerobic dry fermentation in mucilage
 
 
 Washing
 
 
 13–18 days drying on African beds
 
 

 
Region: Cumbitara, Nariño
 
Producer: Emerson Felipe Narváez
 
Harvest: December 2025
 
Variety: Geisha
 
Process: Washed, double fermentation
 

 
About the producer
 
 
 
Emerson Felipe Narváez, 33, is a second‑generation coffee grower from Cumbitara. In a region where illegal crops often dominate the local economy, he chose a more demanding path: producing high‑quality coffee in a sustainable and transparent way.
 
 
 
His approach is both rigorous and innovative. He asks pickers to use GrainPro bags during harvest to preserve and carry the farm’s native microorganisms to the processing station — a rare practice designed to enrich fermentation.
 
 
 
Perfectly ripe cherries ferment first for 72 hours in cherry, then for 48 hours in mucilage, before a careful washing and a slow drying phase on raised beds.
 
 
 
Starting with almost nothing, Emerson gradually brought his coffees to the forefront of Nariño’s specialty scene, winning several editions of the “Mi Nariño” competition. His work embodies a clear vision: proving that quality, integrity, and commitment can transform a region and offer a sustainable alternative to high‑risk crops.