This remarkable lot comes from Santiago Patiño of Finca El Ocaso, whose meticulous attention to processing elevates every coffee he handles. Santiago’s deep expertise in fermentation and quality control is evident in this Geisha Honey, a process that highlights the varietal’s natural sweetness and complexity. Although we don’t often bring Colombian Geishas to Sweven, this particular lot truly stood out as exceptional and worth sharing. The process begins with the careful collection and flotation of mature cherries, followed by manual selection to remove semi-ripe and overripe beans. The coffee then undergoes a 120-hour fermentation in a sealed barrel. At a pH of 3.8, the beans are pulped and returned to a sealed barrel with leachates for a further 48 hours of fermentation. Finally, the coffee is sun-dried on raised beds, preserving its vibrant character. The cup is elegant and intricately complex, revealing notes of nashi pear, oolong, and custard apple. It offers creamy stone-fruit depth, delicate florals, and a refined clarity reminiscent of fine oolong tea — a true expression of both the Geisha variety and Santiago’s skillful processing.