Sheybarah Island Coffee

Everything about this Gesha speaks of purity and precision—from its elegant floral notes to the careful natural processing guided by Inmaculada Coffee Farms and their Fellows Program. Grown in the Andean foothills of Valle del Cauca, this lot captures the vibrant clarity and sophistication that define the very best expressions of the Gesha variety.

Details:

Country: Colombia

Farm: Fellow Farms – Inmaculada Program

Region: Valle del Cauca

Variety: Geisha

Process: Natural

Notes: Tangerine, Jasmine, Tamarind

The Story:

This Gesha originates from the Inmaculada Fellow’s Farms Program, an initiative designed to uplift traditional growers by providing them with better harvesting practices, technical guidance, and direct access to high-end markets. Farmers deliver their cherries to Inmaculada’s post-harvest facility in the mountains of Valle del Cauca, where each batch is treated with the same precision as the farm’s own exotic lots.

Once received, the cherries undergo flotation, meticulous hand selection, and electronic sorting to ensure only perfectly ripe fruit moves forward. The coffee is then dried naturally on raised beds for more than 20 days, with constant temperature control to protect its delicate aromatics.

The result is a clean, expressive Gesha that preserves everything this variety is known for—bright citrus, jasmine florals, and a refined sweetness—capturing both the terroir of the Andean foothills and the dedication of the farmers who made it possible.

Suggested recipe:

Filter

Coffee Dose In: 20gr

Water: 305ml

Blooming: 40gr x 30”

Time: 2:10”

Temp: 91 C

Steps: after blooming, 3 pour 86.6ml total 300ml

Espresso

Coffee Dose In: 18gr

Out: 40ml

Time: 30”

Temp: 93 C

Extraction Yield: 20%