Finca Los Cedros Geisha Natural

Following our showcase of the Finca Los Cedros Sidra, we are excited to present the estate’s exceptional Geisha—another testament to their precision and post-harvest craft.

After years of learning from the Lasso family and working on the Finca El Diviso production team, Oswaldo Toro is now highlighting the exceptional coffees from his own farm, Finca Los Cedros. Finca Los Cedros steadily transformed from a traditional farm into a dedicated specialty coffee project—pivoting toward selective harvesting, controlled fermentation, and intentional post-harvest design. It was more than a technical upgrade; it was a fundamental cultural shift from producing coffee as heritage to crafting it as an art.
Beyond specialty coffee production, Los Cedros was built to strengthen and empower its local community, demonstrating to the next generation that agriculture can be modern, innovative, and globally connected while remaining deeply rooted in its regional identity. At the heart of the estate’s philosophy is a fascination with post-harvest transformation—the precise moment where science meets creativity to uncover the fruit's hidden potential. Subtle choices in fermentation, timing, temperature, and environment can fundamentally alter the final cup. By balancing this deep respect for tradition with continuous experimentation, Finca Los Cedros honors its agricultural heritage while actively shaping the future of specialty coffee.

ABOUT THE PROCESS:
The fermentation of this coffee is a multi-step process combines controlled oxidation, anaerobic fermentation with mossto, thermal shock, and precision dark-room drying to maximize aromatic complexity and clarity.
Following initial flotation and manual sorting for uniform ripeness, the cherries undergo a 24-hour ambient oxidation in stainless steel tanks to initiate enzymatic flavor development. They are then sealed into anaerobic tanks for 48 to 72 hours at 17°C–20°C, where an addition of mossto (juice extracted from previous fermentations) acts as a natural catalyst to cultivate organic acids and esters. Next, the coffee undergoes thermal shock—a 30-minute recirculated mossto soak at 50°C immediately followed by a cold-water rinse—effectively "freezing" the fermentation state and sealing volatile aromatic compounds inside the seed. Finally, the cherries are moved to a hermetically sealed, lightless dehumidifier unit, where they undergo slow, uniform drying below 37°C until reaching a stable 10%–11% moisture content.

200g
Sourced by La Baia Coffee Supply

Bruselas, Pitalito, Huila, Colombia
Producer: Oswaldo Toro
Variety: Geisha
Process: Mosto Natural
Elevation: 1,800 masl
Harvest: 2025/26

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