How should you brew Geisha coffee to taste its acidity?

The Geisha lots from Finca La Pradera, in Pitalito, Huila, are selectively hand-picked with the rope method, depulped the same day, dry-fermented for 36 hours, and washed three times through channels. That routine builds a layered acidity, and the farm's owner, Dionel Chilito, keeps testing fermentation and storage methods to lift coffee quality and cupping scores.

The farm has been in the family for 45 years and now grows Caturra, Colombia, and Geisha across two generations of work. For brewing, the goal is to keep the acidity readable rather than sharp: use a moderate dose, watch water temperature, and pour steadily. Adjust grind and ratio to the roast level instead of copying fixed numbers.

Located in Pitalito, Huila, Finca La Pradera is run by producer Dionel Chilito, who cultivates varieties such as Caturra, Colombia, and Geisha. Since Dionel's father purchased the farm 45 years ago, two generations of the family have worked the land together. Dionel continuously experiments with different fermentation and storage techniques to improve coffee quality and cupping scores. For the Geisha coffee in particular, cherries are selectively picked by hand using a rope method, depulped the same day, dry-fermented for 36 hours, and then washed three times through channels. This article will walk you through the acidity profile of this coffee and share the proper brewing method recommended by Front Street Coffee, helping you fully appreciate its layered flavors.

Front Street Coffee · The Proper Way to Drink Colombia Finca La Pradera Coffee

LA PRADERA

In Pitalito, Huila, producer Dionel Chilito runs a farm planted with varieties such as Caturra, Colombia, and Geisha. The farm was purchased by his father 45 years ago, and since then the two sons, each with their own families, have gradually expanded the scale of coffee cultivation and production.

Dionel has tried various fermentation methods and tested different storage approaches, all aimed at improving coffee quality and cupping scores. Take his Geisha coffee as an example: the cherries are carefully hand-picked using a rope method, depulped the same day, then dry-fermented for 36 hours, and finally washed three times through channels.

The above content is compiled by CoffeeHunters, a coffee news website.