Monroy - Geisha Clouds

24kg exclusive micro-lot available for filter

San Cayetano, Tolima, Colombia – Natural Anaerobic Geisha

– “The dearest and with the most expressive character Geisha we have released so far – from genius producer Milton Monroy”.

What to expect in the cup

Raspberries, Kiwi, Satsuma. Incredibly complex with juicy and vibrant citrus acidity and elegant long lasting floral finish.


This micro-lot was processed by a natural anaerobic fermentation separated in tanks of 60 kg, where Milton has seen better results for his Gesha, it lasted almost 84 hours, with a special movement every 12 hours to have a more homogeneous fermentation. After finishing, he left the cherries to drain for 6 hours, and after it’ s taken for a first step of mechanical dryers for 6 to 8 hours just to removed the first layer of moisture and avoid unwanted over-fermented flavors. Then, the coffee is taken for a extended drying in 1 specific raised bed in his marquee which has an optimal average temperature of 18 to 31-celsius degrees, and it lasted from 24 days to 32 days the longest and is finished with a stall of 5 days in a dark room, and then taken to finish the drying in a special small silo of just 125 kg, where he can assure the perfect moisture and finished the process with stabilization of 45 days in grain pro bags before milling the coffee.
This coffee was developed by Milton Monroy, in his farm San Cayetano, which is one of the most famous farms in the region of San Juan de la China, because of his unique and impeccable farming practices. Milton, began in coffee a long time ago next to his father, with the production of traditional coffees like Castillo and Caturra`s, where they learned all about the coffee crops. After several years, they began to hear and see about this amazing variety Gesha, which they were automatically amazed after cupping this variety for the first time, and decided to go ahead and plant almost 25% of their farm with it! As Milton says, it’s been the best decision they`ve taken after starting in coffee. Not only they have mastered this processing of their Gesha, but also have become the current finalist of the COE by several years in Colombia. For this precise micro-lot, we`ve worked together with Milton to achieve a unique profile for our competitions series, which came out to be so good we decided together to call it Gesha Clouds because this coffee is really touching the sky.