Luis Edgar Camacho, Geisha

Luis grows coffee near Palestina, in the Huila region. He has been working in coffee for many years, and has been part of the strong drive for quality and experimentation in Huila over the past 10 years. Luis grows Geisha, Pink Bourbon, Caturra and Bourbon Fragrancia, and has experimented with processing over the past few years. Luis’ mother also has some larger plots where she grows Pink Bourbon and varietal Colombia, which Luis helps her to process and sell to larger exporting companies.

Luis’ flagship coffees come from his own farm, and LaREB have been very impressed by his professionalism over the past few seasons. The portfolio of samples he delivers each year are carefully organised, with lots of detailed processing information available.

his collaboration has been fruitful, Luis and LaREB have been honing in on the profiles that work best, working towards a selection for each coming harvest. We have expanded our selection for this year, with several small lots from Luis that are new to the La Cabra selection. This lot is from Luis’ small plot of Geisha, located high on the farm.

For this Geisha lot, Luis used his familiar fermentation protocol; fermented in open tanks for 24 hours, before being rinsed and fermented again in sealed tanks for 48 hours. The cherries are then de-pulped before a final fermentation in sealed tanks for 96 hours. Water is added to this final fermentation, slowing the temperature rise for a slow and controlled fermentation. After these three stages of fermentation, the parchment coffee is washed thoroughly and dried in solar driers over 20 to 25 days. This leads to a bright and honest reflection of Geisha here in Huila; floral, bright and delicate, with a profile of lemongrass, fresh citrus and white tea.