Colombia
Filo Del Oso
Gesha

Our first VS feature of 2024 is a trifecta of origin-varietal-process with extra fruitiness given by an extended washed fermentation. We find hints of raspberry, rhubarb and caramel.

Washed process Gesha

Flavour: raspberry, rhubarb, caramel

Body: Acidity:

Roast: omni (filter + espresso)

A Colombia-Gesha-washed process trifecta with extra fruitiness given by an extended fermentation.

VERY SPECIAL

This first VS for 2024 is an image of what we hold dear in this section of Sample Coffee: it’s from Colombia, it’s Gesha, and it’s a washed process. Without being too crazy in flavour profile or obscure in its fermentation, it’s a great example of high-quality coffee production and cup presence.

If anything, the extended fermentation (~36h) adds enhanced fruitiness to the characteristic tea-like notes of the Gesha varietal. It’s a beautiful coffee—a perfect start for another VS year.

THE PRODUCER

Isaias Cantillo used to work as a coffee picker, moving from farm to farm through the Huila, Tolima, and Risaralda departments. When he met Nidia, his wife, he decided it was time for him to settle down in his own piece of land in Suaza, which he named La Esperanza.

Their children grew up surrounded by coffee trees. José Manuel, one of them, knew from early on that he wanted to continue with his father’s legacy. So, in 2003, he decided to start producing coffee on the piece of land his father gave him—Finca Filo del Oso.

Even if it’s his own farm, he works closely with his brothers, who all live in the surroundings. They all help each other and work together toward the same objective: to produce high-quality coffee.

Over the years, Jose Manuel has learned to cup coffee and differentiate quality grades. He is motivated to improve his processes to achieve excellent quality—the secret to success, for him, is to do things with love and dedication.

THIS COFFEE LOT

This lot is a Gesha varietal, fermented with water for 36 hours in tanks, then fully washed and dried on raised beds.

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: José Manuel Cantillo
Farm/Coop: Finca Filo del Oso
Country: Colombia
Region: Huila
Altitude: 1750m above sea level
Variety: Gesha
Process: washed
Harvested: October 2023
Importer: Caravela
Body
Acidity
Tasting notes: Raspberry, rhubarb, caramel
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.