Roast level

Experience an elegant, tea-like Geisha from Tolima — floral jasmine, peach sweetness, and a bright bergamot lift, roasted light to preserve the varietal’s delicate aromatics.

Origin & Producer

• Varietal: Geisha (Gesha)
• Producer: Never Gutierrez
• Region / Farm: Villa Hermosa, Tolima, Colombia
• Altitude: 1,950 m above sea level (MASL).

Roast & Format

• Roast level (recommended): Light roast — preserves floral and tea-like clarity.
• Net weight: 250 g (whole bean).
• Best for: Filter, Chemex, French press (brewing notes below).

Tasting profile (what you’ll taste & smell)

• Aroma: delicate floral bouquet (think jasmine/orange blossom).
• Cup: sweet stone fruit (peach/apricot), light citrus (bergamot), with a silky, tea-like body and a clean, elegant finish. 

Producer Story (short):

High in the Tolima mountains, Never Gutierrez tends each tree by hand with family care and patience — small-lot cultivation that prioritizes quality over volume. Through The Red Mountain, this lot reaches specialty roasters and home brewers who value traceable, single-producer Geisha.

Why this cup matters

Geisha is globally prized for its extraordinary aromatics and nuanced sweetness. Colombian Geishas, especially from high-altitude farms in Tolima, often show floral, tea-like clarity and bright fruit notes that reward gentle brewing and light roast profiles.

Brewing Recommendations

General tips: use fresh, filtered water (92–96°C / 197–205°F), grind fresh to the recommended setting, and brew gently to highlight delicate aromatics.

1) Pour-over (recommended — filter / V60 / Chemex)

• Dose: 16 g coffee: 256 g water (1:16).
• Grind: medium-fine (slightly coarser for Chemex).
• Method: bloom 30–45 sec with 40 g water, then pour remaining water in 2–3 smooth pulses; total brew time ~2:30–3:30.
• Result: maximum clarity — floral and citrus highlights. 

2) French Press (for sweeter, fuller body)

• Dose: 15–18 g : 250 g water (1:14–1:16).
• Grind: coarse.
• Method: bloom 30 sec, steep 3:30–4:30 min, press gently.
• Result: fuller mouthfeel with fruit sweetness while retaining floral notes.

3) Chemex (clarity + body)

• Dose: 18 g: 300 g water (1:16.5).
• Grind: medium.
• Method: pre-wet filter, bloom 45 sec with 40–50 g water, pour remaining water slowly; total brew ~3:30–4:00.
• Result: crystalline cup with pronounced floral aromatics and a clean finish. 

Roast & Storage

• Roast date: (fill in at roast) — best within 7–21 days after roast for optimal Geisha clarity.
• Storage: store whole beans in an airtight container away from light, heat, and humidity. Grind just before brewing for peak aromatics.

Best for filter, French press, Chemex 

Up in the tall mountains of Tolima, Colombia, lives Never Gutierrez—a farmer who knows every coffee tree on his land like an old friend. He grows his beans with care, patience, and genuine love. No shortcuts. No big factories. Just him, his family, and the mountain.

This coffee is called Geisha—one of the rarest and most special coffees in the world. It’s not strong and bitter like most. It’s soft, smooth, and full of gentle flavors that surprise you with every sip.

Flavor Profile

You’ll smell flowers—like jasmine. You’ll taste sweet fruit, like peach, and a little citrus, like bergamot. The texture is light and smooth, kind of like tea. It’s elegant, fresh, and really hard to forget.

Gutierrez doesn’t grow this coffee for fame. He grows it because it matters to him. And now, through The Red Mountain, he’s proud to share it—straight from his farm to your cup.