Introducing our Colombia Gesha Washed Casablanca, a true gem of the spring season! This new geisha coffee is perfect for those with a craving for Colombia Geisha Washed. Grown in the rich soils of Colombia, this coffee undergoes a traditional washed process to bring out its clean, crisp flavors. With notes of jasmine and citrus, this light and refreshing coffee is perfect for a pour-over brew, allowing you to experience the full depth of the flavor profile. Don't miss out on this limited edition offering - it's sure to make a lasting impression!
 
In 2006, Liliana Caballero Rojas and her family acquired Hacienda Casablanca in Vereda Vericute, Municipio Floridablanco. Liliana is a native of Santander, born to parents who worked in agriculture and who grew up dedicating herself to coffee growing to provide a better life for her family and for the people who work year-round and seasonally harvesting on Hacienda Casablanca.
 
Liliana’s vision as an administrative and financial professional is to add value to her coffee fields through planning, renovating older parcels, planting new varieties like Gesha, and improving processing and drying techniques. She is recently motivated by winning first place in the National Yara Champion Program in 2016. To bring in additional revenue during periods of price crisis, Liliana sells roasted coffee to the local market in packages she designed herself.
 
Hacienda Casablanca dates back to 1860, three years after the Department of Santander, where it sits, was founded. It was initially known as Villa Josefa, then called Hacienda La Leona, and finally named Hacienda Casablanca.
 
The property initially extended across 150 hectares of what have traditionally been coffee growing lands since the estate’s beginning. The large size gave it the identifier “hacienda,” meaning estate, which in Colombia is used to indicate ample properties. The original estate was subdivided over the years, and today the 20 hectares that remain as Casablanca still include “Hacienda” in the name as a nod to the farm’s history, including the main house and its original architecture from the mid nineteenth century.
 
Once the ripe cherries are harvested, they are taken to the mill, where they are selected to remove any twigs, leaves, or immature cherries. Cherries go through the floating process to sort by density and then are taken to the first fermentation step. They are then depulped, with a bit of mucilage remaining to undergo the second fermentation process. The time for fermentation will depend on the cup profile that we are seeking. Coffee is then taken to the canals for washing and where the beans are further selected. After this, the coffee is taken to the drying beds where it will be dried at a controlled temperature no higher than 40 degrees Celsius.
 
Santander is unique among Colombia’s coffee growing regions, with a varied topography of mountains, rivers, canyons, and valleys. Located to the east of Antioquia and the north of Boyaca, Cundinamarca, and Bogota in Central Colombia, the department of Santander was established in 1857 and today contains a variety of agricultural industries.
Santander’s Andes mountains are where some of the first coffee farms in Colombia were established, and the Department’s agricultural history is intertwined with the history of coffee. Fresh water sources and rich soil continue to make the region suited for coffee farming today, with shade trees and forests incorporated on most farms.
 
Tasting notes
Cantaloupe, Blood Orange, Jasmine, Tropical Fruit
 
Origin: Colombia
Region: Santander
Farm: Hacienda Casablanca
Producer: Liliana Caballero Rojas
Process: Washed
Elevation: 1,550 meters
Variety: Gesha
Roast: Medium Light