Los Ángeles

Region: Ortega, Nariño
Producer: José Ignacio Gómez López
Varietal: Geisha
Process: Anaerobic Washed
Elevation: 1800 masl
Source: Ingenuity Coffee
Roast level: Extremely light
Roasted for: Mod Spro + Filter

Tasting Notes: Lemon verbena, muscat, oregano, vanilla

In a nutshell, vibrant muscat layered with lemony white florals and accompanied by herb-like botanicals leading into a comforting yet slightly nutty finish of vanilla.

Truly a cup that we feel is representative of the Colombian terroir that has not been marred, only accentuated, by the processing that this lot has undergone.

Tucked away in Vereda El Naranjal in the Buesaco district of Nariño, Finca Los Ángeles is more than just a farm − it's one of the earliest sparks of the region’s specialty coffee movement. Owned and operated by José Ignacio Gómez, the farm began shifting toward specialty production in earnest in 2012, the same year José imported Geisha seedstock directly from Panama and planted it at high altitudes (1,800 to 1,900 masl), setting in motion a transformation not just for his own harvests but for the wider region as well.

Finca Los Ángeles is known for its precision-driven agronomic practices − from selective hand-harvesting at peak ripeness, to strict cherry sorting, to investment in on-site infrastructure including a micro wet mill and solar dryer. These allow the farm to process and manage lots with a high degree of control and traceability. It’s this same technical rigor that has helped establish the farm’s coffees in the specialty market, particularly through the implementation of consistent processing techniques that emphasize clarity, structure, and complexity − an expertise which has been demonstrated here for this particular Geisha lot:

1. Only cherries at peak ripeness are harvested, with floaters removed during initial sorting.
2. The cherries are then hermetically sealed and left to ferment for 48 hours.
3. Following which, the mucilage is then removed and the depulped cherries are then placed in sealed tanks to ferment for another 48 hours in an anaerobic environment.
4. After fermentation, the cherries are dried on raised beds (which are turned by hand) for 19 days to achieve target moisture levels.
5. The dried cherries are then left to rest to stabilize and optimize flavor development.
6. Finally, the parchment is mechanically hulled and removed.

Moisture content: 11.2%
Weight loss: 11.8%
Agtron: 81.7 (W) / 124.0 (G) / △42.3