bambito
Takesi Geisha
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Process
The journey begins with the careful hand-selection of fully ripe Geisha cherries, harvested from the steep mountainsides of the Takesi Valley in Bolivia's Sud Yungas region.
Growing between 1,850 and 2,300 meters above sea level, the cherries mature slowly over an extended period of nearly 11 months, allowing them to develop exceptional sweetness and aromatic complexity.
Once harvested, the cherries are depulped on the same day, removing the outer skin while preserving the mucilage surrounding the parchment coffee.
The coffee then undergoes a traditional wet fermentation for approximately 12–18 hours, with the duration adjusted according to ambient temperature and climate conditions. This process naturally breaks down the mucilage, allowing it to be completely washed away using clean water.
By carefully controlling fermentation, Takesi preserves the delicate floral characteristics and refined acidity that define its Geisha profile.
Following washing, the parchment coffee is dried slowly until it reaches a moisture content of 10–11.5%, ensuring stability while protecting the coffee’s intricate flavour profile.
After drying, the coffee undergoes meticulous dry milling and multiple stages of sorting to remove defects, ensuring exceptional quality before export.
SPECIALTY COFFEE
The journey begins with the careful hand-selection of fully ripe Geisha cherries, harvested from the steep mountainsides of the Takesi Valley in Bolivia's Sud Yungas region.
Growing between 1,850 and 2,300 meters above sea level, the cherries mature slowly over an extended period of nearly 11 months, allowing them to develop exceptional sweetness and aromatic complexity.
Once harvested, the cherries are depulped on the same day, removing the outer skin while preserving the mucilage surrounding the parchment coffee.
The coffee then undergoes a traditional wet fermentation for approximately 12–18 hours, with the duration adjusted according to ambient temperature and climate conditions. This process naturally breaks down the mucilage, allowing it to be completely washed away using clean water.
By carefully controlling fermentation, Takesi preserves the delicate floral characteristics and refined acidity that define its Geisha profile.
Following washing, the parchment coffee is dried slowly until it reaches a moisture content of 10–11.5%, ensuring stability while protecting the coffee’s intricate flavour profile.
After drying, the coffee undergoes meticulous dry milling and multiple stages of sorting to remove defects, ensuring exceptional quality before export.
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