Bolivia, Geisha by Cafe Takesi

Bolivia, Geisha by Cafe Takesi

TASTES LIKE Nectarine, Plum
PROFILE Subtle floral aromatics lead to sweet and complex fruit flavours, a soft and balanced acidity and a clarity of flavour that is second to none.
SIZE 150g
Cafe Takesi are growing some of the highest altitude coffees in the world. The farm is between 1900 to 3200 meters and is spread over 2,500 hectares of land nestled on the steep slopes of the Royal Mountain ranges of the Andes. Producer Mariana Iturralde Costa has allocated 600 hectares to grow and develop 4 varietals under very specific growing conditions. Rich, acidic soil composed of layered organic matter that covers a volcanic surface, topography and cloud presence all contribute to make a unique ecosystem for growing. With the slower rate of cherry maturation found at these heights, Mariana and her team apply a particular pruning system to ensure they maximise the harvest, while maintaining the trees.



ORIGIN Cafe Takesi, Yanacachi, Las Paz, Bolivia



PROCESS Fully Washed

HARVEST Can occur from as early as May, through til December. The regions Los Yungas & Sud Yungas, where Takesi is, have different peak seasons- Jun/July and Sep/Oct, respectively. 



Australian Deliveries - We roast to order and aim to dispatch within 48 hours. 
International Deliveries - We dispatch once a week, on Wednesdays.
Orders placed after 12pm Tuesdays (Australian time) may not ship until the following week. 
Please see FAQs at the bottom of the page for all shipping options.  


Espresso: best brewed 5-21 days after roast. Filter: best brewed 3-21 days after roast. Store coffee in a cool and dry place, below 20°C