Nestled in the highlands of Planadas, Tolima, Finca La Manoa is a family-run farm where coffee is cultivated with deep respect for both tradition and nature. For generations, the family has preserved and passed down coffee-growing knowledge, combining inherited practices with a continuous pursuit of quality and varietal expression.
This Geisha is grown between 1,810 and 2,100 meters above sea level, where the farm's environmental conditions allow the variety to thrive and fully express its unique character. Careful manual harvesting focuses exclusively on ripe and overripe cherries, ensuring optimal fruit quality before processing begins.
After harvest, the cherries undergo flotation before being sealed in bags for approximately 80 hours of controlled anaerobic fermentation. This meticulous approach enhances complexity while preserving clarity and balance. The coffee is then slowly dried in covered drying structures for up to 20 days, followed by stabilization and storage under conditions that protect quality until export.
Beyond the cup, this coffee reflects a broader commitment to responsible farming. Between harvest seasons, the family invests in soil health, shade management, native tree conservation and diversified agriculture, practices that contribute to the long-term resilience of both the farm and its surrounding ecosystem.
The result is a Geisha that expresses not only its variety and terroir, but also the dedication of a family committed to preserving coffee culture while building a sustainable future for the next generation.
