YOINER MOSQUERA, COLOMBIA

Yoiner Mosquera’s Geisha comes from Palestina in southern Huila, a region known for producing coffees with clarity, sweetness and structure.

This lot is processed as an anoxic natural, with carefully controlled fermentation designed to emphasise ripeness and texture while keeping the cup clean and composed. Ripe cherry selection is followed by around 12 hours resting in the husk, then a further 60 hours in an enclosed container to drive the anoxic phase. The coffee is then dried in a greenhouse over 20 days.

The result is a coffee that feels balanced rather than overly fruit-driven. There’s a creamy body that carries through the cup, with bright red cherry acidity and soft tropical sweetness.

It’s a coffee that shows how expressive natural processing can be without losing control. The sweetness is generous, the acidity precise, and the finish long and composed.