Geisha Natural - Colombia
#RM-010
Another natural banger from Edward Montiel! Fruity strawberries and juicy stone fruits, with a hint of rich hazelnut praline and sweet vanilla. A complex cup with balanced acidity and creaminess. So good.
NOTES: Strawberry, Plum, Praline
ORIGIN: Colombia
PROCESS: Natural
REGION: Cajamarca, Tolima
FARM: Las Codornices
PRODUCER: Edward Montiel
VARIETAL: Geisha
ALTITUDE: 1900masl
SCA Score: 86.5
ROAST LEVEL: Light
200g Wholebeans
Edard Montiel was born in the highlands of Cajamarca, Tolima, where the Andes cradle the land in emerald folds. Edward walks the same soil his ancestors did five generations ago. But Edward isn’t just continuing a legacy— he’s reshaping it. Since 2016, Edward has been a pioneer in producing coffees that speak of terroir, tradition, and transformation. His farm isn’t just a place of production; it’s a living classroom. Here, he experiments with exotic varieties like Geisha, Chiroso, Bourbon Rosado, not for prestige, but to prove that quality and sustainability can go hand in hand. Edward’s mission goes beyond his own harvest. He’s a mentor to neighbouring farmers, encouraging them to shift from commodity coffee to speciality production. He teaches them how to care for the land, how to process beans with precision, and most importantly, how to demand fair value for their work. In a region where coffee has long been undervalued, Edward is helping rewrite the rules by empowering growers to see their product not as bulk, but as a craft. The volcanic soil of Cajamarca gives his coffee a distinct profile: sweet like sugarcane, bright with citrus, and bursting with red fruit notes. But it’s not just flavour that makes Edward’s coffee special, it’s the story behind every bean. A story for the love of the environment, community uplift, and a belief that coffee can be more than a drink, it can be a movement.
PROCESSING METHOD
This natural dry Anaerobic Geisha produced by Edward Montiel is truly magical, with tasting notes of Strawberry, Plum, Hazelnuts, Praline, White Wine, Pineapple, Vanilla, Lime. Cherries are picked when fully ripe and hand sorted to remove any underripe, over ripe or tree dried cherries. The selection is then placed in barrels. Cherries are fermented for 90 hours anaerobically before being dried on raised beds or small patios depending on the space available and weather until it reaches a moisture level of 10%-12%, The black thick dried skin is removed and ready to export. This exceptional coffee comes from Granja Kaffeto owned and managed by Edward and his family, perched between 1800 and 2000 meters above sea level in the fertile volcanic terroir region of Cajamarca, Colombia.
#RM-010
Another natural banger from Edward Montiel! Fruity strawberries and juicy stone fruits, with a hint of rich hazelnut praline and sweet vanilla. A complex cup with balanced acidity and creaminess. So good.
NOTES: Strawberry, Plum, Praline
ORIGIN: Colombia
PROCESS: Natural
REGION: Cajamarca, Tolima
FARM: Las Codornices
PRODUCER: Edward Montiel
VARIETAL: Geisha
ALTITUDE: 1900masl
SCA Score: 86.5
ROAST LEVEL: Light
200g Wholebeans
Edard Montiel was born in the highlands of Cajamarca, Tolima, where the Andes cradle the land in emerald folds. Edward walks the same soil his ancestors did five generations ago. But Edward isn’t just continuing a legacy— he’s reshaping it. Since 2016, Edward has been a pioneer in producing coffees that speak of terroir, tradition, and transformation. His farm isn’t just a place of production; it’s a living classroom. Here, he experiments with exotic varieties like Geisha, Chiroso, Bourbon Rosado, not for prestige, but to prove that quality and sustainability can go hand in hand. Edward’s mission goes beyond his own harvest. He’s a mentor to neighbouring farmers, encouraging them to shift from commodity coffee to speciality production. He teaches them how to care for the land, how to process beans with precision, and most importantly, how to demand fair value for their work. In a region where coffee has long been undervalued, Edward is helping rewrite the rules by empowering growers to see their product not as bulk, but as a craft. The volcanic soil of Cajamarca gives his coffee a distinct profile: sweet like sugarcane, bright with citrus, and bursting with red fruit notes. But it’s not just flavour that makes Edward’s coffee special, it’s the story behind every bean. A story for the love of the environment, community uplift, and a belief that coffee can be more than a drink, it can be a movement.
PROCESSING METHOD
This natural dry Anaerobic Geisha produced by Edward Montiel is truly magical, with tasting notes of Strawberry, Plum, Hazelnuts, Praline, White Wine, Pineapple, Vanilla, Lime. Cherries are picked when fully ripe and hand sorted to remove any underripe, over ripe or tree dried cherries. The selection is then placed in barrels. Cherries are fermented for 90 hours anaerobically before being dried on raised beds or small patios depending on the space available and weather until it reaches a moisture level of 10%-12%, The black thick dried skin is removed and ready to export. This exceptional coffee comes from Granja Kaffeto owned and managed by Edward and his family, perched between 1800 and 2000 meters above sea level in the fertile volcanic terroir region of Cajamarca, Colombia.