FINCA BUENAVISTA- CARLOS IMBACHI - GEISHA

• Country: Colombia
• Region: San Agustín, Huila
• Producer: Yolanda Samboni and Carlos Imbachi
• Altitude: 1.810 m.a.s.l.
• Varieties: Geisha
• Processing Method: Fully washed and traditionally fermented for 18 hours.
• Drying Method: Fully sun-dried on covered house-type patios.
• Rainforest Alliance and PECA

San Agustin, Colombia — Carlos Imachi

Carlos Imbachi is a renowned specialty coffee producer from San Agustin, Huila, Colombia. His farm, Finca Buenavista, is situated at 1,800masl and is celebrated for producing washed Geisha coffees among other specialty lots. The Geisha varietal on his farm traces its origins to El Roble estate, an experimental farm run by Caravela Coffee. Carlos first planted these Geisha seeds six years ago, the result of long-term dedication and partnership with specialty coffee importers and roasters.

Flavor Profile of Washed Geisha

Now, let’s talk about the coffee itself—washed Geisha from Carlos Imbachi. Geisha, known for its ethereal floral notes and complex flavor profile, is a varietal that demands attention and care. Carlos Imbachi’s washed Geisha coffees are widely praised for their elegance and complexity. The cups feature:

• Aromatics: Intensely floral and sweet, reminiscent of fresh flowers and ripe fruit.

• Acidity and Mouthfeel: Vibrant citrus acidity and silky, tea-like body.

• Flavor Notes: Tasting notes commonly include gala apple, rose petal, crème brûlée, marzipan, and mandarin, as well as underlying hints of grape, orange, and sugarcane. The cup evolves as it cools, revealing delicate black tea, apple, and confectionery notes.

• Aftertaste: Clean, elegant, and lingering with a refreshing finish.

This Geisha is shade-grown beneath native trees in the biodiverse Huila region, picked at optimum ripeness, fermented and washed, and then dried in carefully managed conditions to preserve flavor integrity.