Colombia Jose Ignacio Gomez Geisha: Sample Coffee Roasters

Colombia
Jose Ignacio Gomez
Geisha

An amazing representation of the Gesha varietal from one of our favourite Colombian producers. This coffee is complex and expressive with notes of ripe grape, lemongrass, and lavender.

Body Acidity

Roasted omni for filter and espresso

Finca El Paraiso, owned by José Ignacio Gómez, is lucky enough to receive the famous Buesaco weather. Not only this, it also has amazing landscape views, which is how the farm got its name. In their efforts to protect the amazing biodiversity and climate, on Finca El Paraiso they aim to produce coffee in an environmentally sustainable way.

One of the most stable components in José Ignacio Gómez’s life has been coffee. His father was a lifelong farmer dedicated to the production of coffee, and from a young age José remembers helping his father on the farm. It was on these days spend with his father that José learned a lot of what he now knows about coffee production.

In 2002, looking to test himself, he decided to purchase a farm and began producing coffee on his own. He started off producing conventional coffees but after a while he felt he needed a greater challenge; and one with greater rewards.

This sparked José’s interest in the idea of producing specialty coffee, however, he didn’t want to do it half-heartedly.

Not only did José begin learning about the production side of things but he also learned how to cup and analyse his own coffee, trying to understand how changes on the farm would affect his coffee profile.

After starting to produce specialty coffee, José decided to found the Cooperativa de Cafés Especiales de Nariño with some other quality-focused producers in the region, the idea being that the Cooperative would help its members find a market for their outstanding coffees.

José’s involvement with the cooperative as well as his dedication on the farm has led him to make a success of his specialty coffee venture – and we think you’ll agree.

Sourcing and ingredients

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

Green coffee certified Rainforest Alliance.

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: Jose Ignacio Gomez
Country: Colombia
Region: Buesaco, Nariño
Altitude: 1750m above sea level
Varietals: Gesha
Process: Washed
Harvested: October 2019
Body: Light
Acidity: Medium
Tasting notes: Grape, lemongrass, lavender
Roast style: Omni

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 Nariño region of Colombia

One of the highest growing regions in Colombia, producing some truly complex coffees

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.