COLOMBIA Salpicon Las Marias Geisha Anaerobic Natural 168h

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Size: 50g

Grind: Whole Bean

 【Cupping Comment】  

① Rich flavors of black currant and raisins.

② The acidity of grapefruit paired with the sweetness of dried mango.

③ A lingering aftertaste that is thick like maple syrup.


【Origin】 Colombia

【Region】 Pijao, Quindío

【Farm】 Las Marias / Jose Julian Giraldo

【Altitude】 2,050m


【Process】 Anaerobic Natural 168h

【Roast Level】  1 light roast

【Flavor】 cassis、raisin、grapefruit、dry mango、hibiscus、maple syrup


【Recommended Brew Method】

Espresso・V60・AeroPress・American Press・KINTO

Start date of handling】 2024, 5/2

We ship coffee beans within 7 days of roasting.  

About the beans, stickers and flavor illustrations that arrive 



◉ 発酵に1週間、乾燥に1ヶ月。






Harvested cherries are floated in water to remove debris and overripe cherries, with only the densest ones moving to the fermentation stage. These cherries undergo anaerobic fermentation in sealed tanks for 168 hours, enhancing unique flavors.

Typically, long fermentation risks rotting, but meticulous management prevents this at the farm. After fermentation, the cherries are slowly dried on African beds for 40 to 60 days, intermittently paused for controlled storage to enhance sweetness.

"Salpicon" refers to a type of tropical juice in Colombia. Jose's passion for producing a coffee with a fruity flavor reminiscent of Salpicon is evident in the time and effort he invests. This dedication is infused into every single coffee bean he produces.


◉ 挑戦を続ける農園

アルメニア空港近くに位置するLas Marias農園。ドライミルからは美しい山脈が一望できます。


Las Marias Farm, located near Armenia Airport, offers a beautiful view of the surrounding mountains. The farm focuses on natural processing with minimal water use, utilizing both traditional mechanical and African bed drying techniques. It is also experimenting with innovative fermentation methods, including anaerobic and carbonic maceration, and using kombucha yeast. These methods help develop unique flavors in the coffee.

◉ より優れたゲイシャコーヒーを求めて



For Jose, the farm owner, the most critical aspect of producing excellent coffee is the "genetics of coffee." He has numbered approximately 8,000 coffee trees and selects those with many cherries. He tastes all the cherries to assess their flavor, choosing only those that are sweet and produce a high yield for cultivation. This selective breeding process is repeated over generations to cultivate the finest coffee. Currently, he is selectively breeding the Geisha variety across three generations, and this batch is from the second generation of selection.




At an altitude of 2000 meters, the growth of Geisha and other coffee trees, along with the drying process on African beds, is meticulously recorded. Based on these data, harvest instructions are given to the pickers. This method of selecting seeds from daily data accumulation and the condition of the cherries enables the production of higher quality coffee.






To preserve the freshness and flavor of the beans, rigorous management is essential even when they are still green. Typically, green beans are shipped to Japan by boat, but this time, to ensure they are enjoyed in the best condition, they have been flown to Osaka by air transport.

The Geisha variety's exquisite flavors have gained additional complexity through meticulous processing, offering a delightful surprise with every sip. Please enjoy this exceptional coffee!