BELLA ALEJANDRÍA GEISHA - Colombia (200h CM Natural) Specialty Coffee

Wilder Lazo – Gesha Natural Bella Alejandria

In San Adolfo, Huila, the Lazo family learned what it means to start over. After a fire destroyed their farm, they were forced to leave, but their father’s stubbornness and desire to rebuild brought them back to their land. Years later, they transformed Bella Alejandría into a place where specialty coffee is not just a product, but the result of the passion of each family member. The mother takes care of the garden, the children have divided their roles – some in processing and drying, others in marketing – and Wilder has put everything he knows into elevating each batch.

This coffee is a Geisha variety grown at 1900–2100 meters, naturally processed by carbonic maceration and fermented with the addition of mucilage for 200 hours. It all starts with a careful selection of cherries – only the perfect ones go further, and light or immature beans are removed by flotation. Fermentation is done in two stages: first, the cherries are left for 80 hours in sealed bags, during which the mucilage collects at their base; then, the beans are immersed in their own mucilage and kept in tanks for another 120 hours, at a controlled temperature and precisely monitored pH.

Drying is slow and controlled over 20–30 days, with carefully dosed shade to protect the beans. Once they reach 10.5% moisture, the coffee is stabilized for another 30 days in GrainPro bags. The result is a cup that tells a story of patience and attention.

On the palate, Geisha "Bella Alejandría" greets your senses with notes of tropical fruits, followed by rosemary, plum and blackberry. The acidity is complex, juicy, built in layers, and the medium body, with a syrupy texture, completes the harmony. The aftertaste remains clean, long and discreetly spicy, like an echo of the initial aroma. It is the kind of coffee that you remember not only for the taste, but also for the story behind it.