Jardines del Edén Natural Geisha
One of Cofinet’s own farms, Jardines del Edén, is run by Felipe and Carlos Arcila. Here they experiment with unique coffee varieties such as red/yellow Geisha, SL28, Wush Wush, and Marageisha.
We work with several of Cofinet’s partner farms and with Jardines del Edén itself, focusing on improving nutrition, crop load, and shading. This Red Geisha lot is hand-sorted and dried on raised African beds for 15–20 days, with frequent turning to maintain even airflow and prevent hotspots. The cool, breezy Andean microclimate ensures slow, even drying, preserving bright acidity, floral clarity, and layered fruit sweetness.
The red Geisha variety presents perfumy floral notes such as jasmine, while being incredibly sweet and reminding of ripe stone fruit. The careful natural process gives a sirupy and sweet mouthfeel, without covering up the floral aspects.
What’s in the box
Jardines del Edén Natural Geisha
Research Rarities Collection
The Research Rarities Collection represents a curated selection of exclusive, seasonally released coffees originating from our research program. Each offering reflects explorations of pioneering cultivation techniques and innovative drying processes. Developed in close collaboration with some of the best coffee growers in the world and industry experts, these limited-edition coffees exemplify our ongoing commitment to excellence, agricultural sustainability, and innovation within the field. Through this collection, we provide consumers with a rare opportunity to experience the forefront of coffee development.
Jardines del Edén, Colombia
High in the lush mountains of Pijao, Quindío (1,700–1,900 m), Jardines del Edén is a 20-hectare experimental farm where volcanic soils and cool mists nurture rare varieties like Geisha, Sidra, SL28, and Wush Wush.
Brothers Felipe and Carlos Arcila, founders of Cofinet, transformed the farm into a hub for innovation—working with low-impact polyculture and meticulous hand-picking while pioneering bold processes such as anaerobic fermentation, carbonic maceration, and long, natural drying.
The result is vivid, layered cups—think rose-petal cherry in Red Geisha or candied lime and violet in Sidra—that showcase Colombian coffee at its most creative and world-class.
Red Geisha
A rare mutation of the famed Gesha cultivar, Red Geisha thrives in Jardines del Edén’s volcanic soils at 1,700–1,900 m. Its vivid red cherries and low yields demand meticulous care, but reward with extraordinary complexity: jasmine and rose florals, juicy white peach and maraschino cherry, hints of violet, tamarind, berries, and a touch of lavender.
The result is a clean, structured cup with vibrant acidity, silky sweetness, and tropical elegance—an exceptional expression of Colombian terroir.
Processing and Drying
The natural process for Red Geisha at Jardines del Edén begins with hand-harvested red cherries that are floated and sorted to isolate the densest, most flawless fruit. The whole cherries then ferment in sealed GrainPro bags or anaerobic tanks for 30–72 hours, developing intensified fruit depth and floral complexity. To ensure consistency and avoid over-fermentation, cherries are turned several times per day to maintain even airflow and prevent hotspots. Drying typically takes 15–20 days, depending on weather and humidity, until the moisture content reaches around 10–11%. The farm’s cool, breezy Andean microclimate slows and evens drying, preserving bright acidity, floral clarity, and enhanced fruit sweetness.
Technical Data
Farm: Jardines del Edén
Farmer: Felipe and Carlos Arcila
Variety: Red Geisha
Origin: Colombia
District: Quindío
Altitude: 1900 masl
Process: Natural
Microclimate: The Jardines del Edén farm benefits from a cool Andean microclimate at over 1,800 meters, where volcanic soils, abundant rainfall, and consistent mountain breezes slow cherry maturation, creating ideal conditions for developing vibrant acidity and complex flavors in exotic varieties like Geisha.
Brewing Advice
Rested coffee
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive around 3 weeks.
Water
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised water, then give it a good shake. This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
Brewing Parameters
We recommend using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is a 50g circular pour every 40 seconds. Total brew time is 3:00.
