Bolivia Finca El Fuerte Washed Geisha 2019


Bean name Bolivia Finca El Fuerte Washed Geisha 2019
Country Bolivia
Region Florida, Santa Cruz
Other info Varietal: Geisha


Finca El Fuerte was named in honour of the 'Fort of Samaipata', which is a unique ruin in Bolivia. El Fuerte de Samaipata (Fort Samaipata), also known simply as 'El Fuerte', is a pre-Columbian archaeological site. It's unique in that it represents the legacies of Inca, Spanish and Chanè cultures, and it's one of Samaipata's main attractions. Situated in the eastern foothills of the Bolivian Andes, in the Santa Cruz department of Florida province, the archaeological site is also a UNESCO World Heritage site.

El Fuerte was a first experiment in developing coffee in a region with excellent characteristics for producing amazing quality coffee (good soil conditions and high altitude), but which traditionally produced small amounts of coffee and no specialty coffee. After consulting with a specialised agronomist, the region of Agua Rica at the edge of the Amboró National Park was chosen as the ideal location. The region is some 20 KM east of Samaipata.

Several different varietals were tried initially. The varietals included Red Bourbon, and Yellow and Red Caturra – although nowadays Agricafe (which runs the farm) has ventured into growing other varietals. Caturra and Typica (both are traditionally grown in Bolivia) are commonly seen, but alongside other slightly rarer varietals like Java and Geisha – and the peaberries and petites that we see in this coffee, of course! Although there is little need for shade trees because the altitude keeps the temperature down, trees were planted to protect the coffee trees from the strong winds that are common in the region.

The decision to plant coffee at El Fuerte was something of a risk, but it's one that has undoubtedly paid off. The location has proved to be strategic and the weather is ideal; so much so that a second wet mill will soon be established at the site. Once it is, all coffee produced in the Samaipata farms will be processed at El Fuerte.

Geisha is a varietal that has attracted lots of attention among coffee buyers and farmers, with some super high prices being paid for tiny lots. The name comes from the Gesha village in Ethiopia, where it’s said to have come from. I say 'said to' because it’s believed that coffee stock from this region made its way to Costa Rica (and then on to Panama) in the 1950s, but didn’t find much favour in its new home.

As with other experimental varietals that didn’t do particularly well, the plants were largely ignored or forgotten. Some grew wild or mixed in to difficult-to-reach corners of farms. That means it’s difficult to be sure how close what we now call 'Geisha' is to those seeds from Ethiopia many years ago. Regardless, Geisha’s reputation suddenly hit the big time around 2004 as it attracted praise (and high prices) in the Taste of Panama competition, and it became a must try for coffee geeks.

There has been talk recently of the name – Geisha vs Gesha – and we like to listen to the people that grew the coffee. It says 'Geisha' on our bags from the farm, so we're going with 'Geisha'.

It’s a spindly plant that needs quite a lot of space and care, but the distinctive floral flavours it delivers have seen it being planted more and more throughout Panama and Costa Rica. It's also slowly appearing in other countries where producers are looking to experiment with new varietals.

In the cup this is just like the smell of coffee in flower. It's very floral, with a black tea taste backing that up. At the same time, there's a subtle fruit sweetness which grows into peach on the finish.

Country: Bolivia
Province: Florida
Department: Santa Cruz
Farm: Finca El Fuerte
Altitude: 1,550–1,700 m.a.s.l.
Variety: Geisha
Process: Washed

Floral, black tea, peach

Clean cup (1–8): 7
Sweetness (1–8): 6.5
Acidity (1–8): 6
Mouthfeel (1–8): 6
Flavour (1–8): 8
Aftertaste (1–8): 6.5
Balance (1–8): 6
Overall (1–8): 7
Correction (+36): +36

Total: (max. 100): 89

Roast Information
Medium – slow this down a little at the end of first crack, and give it a little time to develop in the gap but don't let this anywhere near second!

Cupping notes

Clean cup None/8
Sweetness None/8
Acidity None/8
Mouthfeel None/8
Flavour None/8
Aftertaste None/8
Balance None/8
Overall None/8
Correction +None
Total 89

« Back to Coffee Archive