Origin and Sourcing
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Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.
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Roast Details
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Taste Profile
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Import into Beanconqueror
Import into xBloom (18g)
Growing Temperatures: 12-28 degrees
This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22°C. Then the whole cherries were placed on raised beds until ideal moisture content was achieved.
This varietal was first discovered in Abyssinia, Ethiopia, in 1931. Gesha was planted in Panama for the first time in 1963 and in Colombia in 2005. We planted this variety in 2019, and the results have been successful! The soil and altitude of Jardines del Eden allow for the production of a sweet, floral, and complex profile.
What does EF2 mean?
EF2 refers to a specific coffee processing technique that stands for "Extended Fermentation, 2nd stage." In coffee production, the EF2 process involves a two-stage fermentation method that allows for a longer, controlled fermentation period, enhancing the coffee's complexity and depth. Here’s a breakdown:
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Extended Fermentation: The coffee cherries are fermented longer than traditional methods, often in sealed or anaerobic environments. This prolonged fermentation allows natural sugars to develop more fully, creating unique flavors in the beans.
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Second Stage: This stage may involve moving the coffee to a different fermentation tank or changing the fermentation environment, which further refines the coffee's taste. By controlling variables like temperature, time, and oxygen levels, producers can develop specific flavor characteristics, often amplifying fruity, floral, and complex notes.
This two-stage approach in the EF2 process results in coffees with vibrant acidity, layered sweetness, and a rich, juicy mouthfeel, making it especially popular in specialty coffee circles.
About Felipe Arcila
Felipe Arcila is a pioneering figure in the specialty coffee world and a fourth-generation coffee grower who co-founded Cofinet with his brother, Carlos Arcila. Raised amidst Colombia's coffee traditions, Felipe initially pursued a career outside the family business, influenced by his father, Jairo Arcila, who advised against coffee farming due to its economic challenges. Felipe and Carlos both studied civil engineering and traveled to Australia for their master’s degrees, where Felipe’s fascination with Australia's vibrant coffee culture took root. This experience ignited his passion for specialty coffee, leading him to refocus on the potential of Colombian coffee and, ultimately, to co-found Cofinet in 2015.
Upon returning to Colombia, Felipe and Carlos purchased Jardines del Edén, a farm devoted to cultivating exotic coffee varieties like Red Geisha. This variety is notable for its unique profile, which offers delicate floral notes, complex acidity, and a sweet, juicy body. Felipe's commitment to refining these complex flavors demonstrates his innovative approach to Colombian coffee production. His expertise in processing methods has allowed the Red Geisha to reach new levels of quality, showcasing distinct terroir expressions and complex flavor layers that have captivated international specialty coffee markets.
Cofinet, under Felipe and Carlos’s leadership, has become a renowned exporter of specialty coffee, focusing on high-quality, exotic varieties that highlight the diversity of Colombian coffee. Through experimental processing techniques and a commitment to sustainable practices, Felipe has not only revitalized his family’s coffee legacy but also positioned Colombian coffee on the global stage. The success of varieties like Red Geisha speaks to Felipe’s vision of transforming traditional coffee farming into a profitable, innovative venture that resonates with specialty coffee lovers worldwide.
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About Red Geisha EP2 Varietal
Red Gesha is an exotic and highly sought-after varietal renowned for its distinctive, complex flavor profile and aromatic qualities. Originating in Ethiopia and later cultivated in Central and South America, the Gesha varietal—particularly the Red Gesha—thrives in Colombia’s diverse microclimates. With a meticulous approach to cultivation and processing, growers like Felipe Arcila have brought out the varietal’s characteristic floral notes, vibrant acidity, and elegant sweetness, making it a standout in specialty coffee circles. Red Gesha’s unique attributes include jasmine and rose aromatics, along with stone fruit and berry undertones that reveal themselves more fully when the coffee is processed with innovative techniques like natural and anaerobic fermentation.
Felipe’s Red Gesha Natural EF2 process adds a further layer of depth to the coffee’s profile. The EF2 method, a specific type of fermentation, enhances the coffee's body and sweetness by creating a balanced interplay between acidity and fruit-forward notes. Through this natural fermentation process, the Red Gesha develops a fuller, juicier mouthfeel, with heightened flavors of red fruits and a lingering finish. This intricate processing technique allows the Red Gesha to display a broad spectrum of flavors, transforming each cup into a complex, layered experience that reflects the commitment and innovation Felipe Arcila brings to Colombian coffee.
Coffee in Colombia
Coffee holds a rich and storied place in Colombia’s cultural and economic history. Colombia’s coffee-growing regions, characterized by fertile volcanic soils, high altitudes, and ideal climates, provide perfect conditions for cultivating Arabica beans, which thrive in these unique environments. This terroir contributes to the bright acidity, balanced body, and nuanced flavors typical of Colombian coffee, often with notes of citrus, tropical fruit, and chocolate. The coffee industry in Colombia has long been rooted in small-scale farming, with generations of families dedicating themselves to the craft of growing, harvesting, and processing coffee. This emphasis on tradition and quality has helped establish Colombia as one of the most respected coffee producers in the world.
In recent years, Colombian coffee has experienced a revival, thanks in part to the growing specialty coffee market. Producers, inspired by changing consumer demands, have explored new and experimental approaches to processing, such as natural, honey, and anaerobic fermentation methods, to diversify flavor profiles and showcase the country’s potential. With a focus on high-quality, traceable, and ethically sourced beans, Colombian coffee producers have embraced exotic varietals like Gesha and innovative cultivation practices, elevating the profile of Colombian coffee on the global stage. This movement has not only revitalized Colombia’s coffee industry but also encouraged sustainable practices and fair trade, providing more economic opportunities for smallholder farmers and drawing coffee enthusiasts from around the world.
SKU: colombia-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_160g
Package Weight: 200g