Colombia
Anderson Imbachi
Geisha

Everyone around Anderson works with coffee: grandparents, uncles and aunts, and now him. In this excellent lot we taste raspberry, apple, grape, and hops

Washed process Gesha

Flavour: raspberry, apple, grape, hops

Body: Acidity:

Roast: omni (filter + espresso)

Does the name Carlos Imbachi ring a bell? We’ve featured his coffee quite a few times. Anderson is his grandson and sure has inherited the same skills and vision.

VERY SPECIAL

Two things make us feel this coffee deserves a spot on our VS shelf. The first is, obviously, the flavour profile. Washed Geishas have a reputation, and this one lives up to it: clean, flavoursome, and distinctive. Just really, really good in the pallet.

The second is the story. At Sample Coffee, we’ve featured Carlos Imbachi a handful of times, so receiving high-quality coffee from his grandson makes us feel hopeful; the knowledge is passing hands, generation through generation, keeping the future of specialty coffee flowing.

Anderson Imbachi picking some ripe cherries at the farm.

ABOUT ANDERSON AND HIS PRODUCTION

Everyone around Anderson works with coffee: grandparents, uncles and aunts, and now him. His biggest inspiration when starting his own path in 2018 was his granddad, Carlos Imbachi, who has built a global reputation in specialty coffee production—he aspires to continue the legacy.

Finca Buena Vista operates as a close-knit family business. Everyone supports each other, and each has a chance to contribute in their own unique way.

Anderson’s grandmother and mother provide nourishing meals for the workers; Carlos, his grandfather, oversees the administration of the farm and manages the wet milling processes, while Anderson and his uncles lend their expertise to cherry picking, fertilization, weed control, and transporting the coffee to the purchasing station.

ABOUT THIS LOT

While the coffee production at Finca Buena Vista is a family affair, every lot is directed by a designated member.

This lot of washed Geisha was driven by Anderson himself.

The perfectly ripe cherries are picked and transported to the wet mill. On the same day, these are depulped and fermented for 36 hours in traditional open-air tanks. After 2 washes, the beans are spread out on covered patios or raised beds to dry until achieving optimal moisture content (approximately 12 days). The final step is to store the coffee and transport it to Caravela’s purchasing station in San Agustin.

Anderson spreading the fermented cherries for drying.

Sourcing and ingredients

100% Gesha coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Green coffee certified PECA.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Anderson Felipe Chito Imbachi
Farm/Coop: Finca Buena Vista
Country: Colombia
Region: Huila
Altitude: 1780m above sea level
Varietals: Gesha
Process: washed
Body
Acidity
Tasting notes: Raspberry, apple, grape, hops
Roast style: Omni (filter + espresso)

Varietals

Gesha varietal

An exceptionally high quality variety that has grown in popularity, Gesha is named after the town of Gesha in Ethiopia where the seeds originated.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.