Geisha Washed - Miller Bravo Daza
Cauca, Colombia
Miller Bravo Daza’s Geisha Wash is a favourite in the collection. Grown in partial shade, using organic fertilisers and free from harmful chemicals, it has a distinctive wine-like character, with floral undertone aromas and a lingering sweet aftertaste.
We purchased Miller’s coffee at the Auction for Peace / Subasta por la Paz in Bolívar for $21.50 per pound. His lot placed 7th in the regional competition, first evaluated by local Q graders and later selected among the top 10 by a panel of international roasters. It stood out as our favourite during the cupping, impressing us with its distinctive wine-like character, more reminiscent of a natural process coffee. Participating in the auction represents meaningful recognition for these farmers and also sends an encouraging signal to the next generation.
Harvest
July 2025
Fermentation
Wash (48h anaerobic fermentation in cherry, 30h anaerobic process)
Packaging
Vacuum packed in 12kg sacks (24kg per carton)
Cupping notes
Fragrance/Aroma: winey, floral undertones, passionfruit, cherry, raisin, nutty. Flavour: Winey, spice, sangria, dark chocolate, good sweetness throughout increases on cool, tropical, passionfruit. Acidity: Juicy malic acidity, raspberry like. Body: Medium, smooth. Aftertaste: Med length, lingering sweetness. Balance: flavour forward cup with juicy acid, complex structure.
Origin
Cauca, Florencia, Colombia
Altitude
1850m
Process
Once harvested, the cherries undergo balseo, a traditional method used to classify and separate them by density. The cherries are placed in water, and those that float usually because they are underdeveloped or defective are removed. After flotation, an additional manual selection is carried out to guarantee the beans' highest quality. The coffee cherries begin their fermentation process once they reach optimal ripeness and are selectively harvested. They are then placed in plastic tanks for up to 48 hours. After this initial stage, the cherries are pulped and transferred to concrete tanks, where fermentation continues for approx. 24 hours. The total fermentation time varies depending on weather conditions, which influence the rate of microbial activity. Finally, the coffee is washed twice to ensure cleanliness and preserve quality before proceeding to the drying stage. After fermentation, the beans are dried for around 12 days in a Casa Elba, a traditional Colombian drying house. This structure is built with a retractable gable roof that can be opened to expose the coffee to the sun or closed during rainfall. When closed, the sun heats the roof and creates an internal airflow, which enhances ventilation and supports an even drying process. Inside, the coffee is spread on raised beds that further promote uniformity. During this time, the beans are raked several times a day to prevent spoilage and ensure consistency.
Q grade
88.06
Variety
Geisha