This exceptional microlot comes from Finca Campo Hermoso in Quindío, Colombia, where producer Edwin Noreña has earned a global reputation for meticulous, science-driven coffee processing. Known as El Alquimista (The Alchemist), Edwin specializes in multi-stage fermentations that bring out the most expressive, memorable flavors a coffee can offer. This Inoculated Carbonic Honey Geisha is one of his most elegant creations—botanical, sweet, and almost weightless on the palate.

The process behind this coffee is intricate and entirely self-contained, relying only on Geisha cherries and their own fermentation byproducts. Edwin begins with a short, oxygen-limited whole-cherry fermentation to soften and sweeten the fruit. The second stage is a fully oxygen-free carbonic maceration, where the cherries sit in their own CO₂ and release a concentrated, sticky mossto. That mossto is then fermented with yeast and blended back into the cherries for a third fermentation, amplifying aromatics and layering complexity. Finally, the cherries are lightly depulped—leaving a thick layer of mucilage—and dried as a honey process on raised beds. The result is a Geisha like no other: refined, intense, and unbelievably fragrant.

In the cup, this coffee is a botanical explosion. Expect jasmine, orange blossom, hibiscus, lavender, bergamot, and a cascade of delicate fruits—peach, pineapple, lychee, and more—supported by a silky, graceful structure. Despite its high-intervention process, nothing feels artificial or heavy-handed; the flavors are clean, precise, and naturally expressive. It’s the kind of coffee that delivers everything you hope for in a rare Geisha and then some.