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NATURAL GESHA - JASMINE, FRESH HONEY, ORANGE, STRAWBERRY JAM

[ODD B] Duberney Cifuentes Geisha - Colombia

[ODD B] Duberney Cifuentes Geisha - Colombia

180 SEK
180 SEK
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Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed and willing to wake you up in the morning.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Earliest roast date: 11.09.2025

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Elegant and sweet with notes of fresh honey and jasmine. Lingering strawberry sweetness throughout.

 

Origin: Colombia
Region: Planadas, Tolima
Producer: Duberney Cifuentes and his wife Neyireth Cifuentes at their farm Finca Montreal
Elevation: 2050 masl
Variety: Geisha
Process: Natural

Whole cherry fermentation for 52 hours, dry-processed. 


Roasted for: Filter


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We sourced this coffee from our partners at Plot whom we have worked with for two and half years now and turn to source our nano lots from Colombia. They connected with Duberney Cifuentes in WoC 2024 at the same time we were there, and sourced this coffee directly from him. Duberney and his wife, with their farm Finca Montreal, were the winners of CoE 2023 and finalist for CoE a couple of times, as well as winning a couple of other national and regional competitions. 

Their farm lies at an astounding 2500 meters above sea level and is only four hectares. They only grow Pink Bourbon and Geisha. 


Duberney selects only ripe cherries picked directly from the plants. A second manual sorting is then carried out, followed by flotation to remove the lighter cherries. Fermentation begins with whole cherries placed in airtight containers for 52 hours. After this, the cherries are transferred to drying structures (marquesinas), where they are regularly turned to prevent the formation of mold. The drying process takes approximately 30 days. Once the coffee reaches 11% moisture content, it is stored in a warehouse for stabilisation.

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