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.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

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

Variety

Gesha variety

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.