Skip to content
We ship out orders every Tuesday. With the deadline for ordering on Sundays at 18:00 (CET).
We ship out orders every Tuesday. With the deadline for ordering on Sundays at 18:00 (CET).

Colombia - Mammutidae Collective Geisha



Location: Hulia, Gigante 
Producer: 28 Small Farmholders 
Cooperative: Mammutidae Collective
Varietal: Geisha
Growing Altitude: 1800 meter
Processing Method: Natural Processed
Harvest: August 2018
Product: Filter & Espresso 
Flavour Notes: Strawberry, Chocolate, Plum & Floral 


The Mammutidae Collective, based in the highly reputable area of Huila, Gigante, are a fresh new group of smallholder farmers (28 in total) growing coffee on their individually owned farms, creating slightly larger cooperative batches to be processed and sold as distinct lots using two differing varietals.

Whilst 22 of the members currently grow Tabi, the remaining 6 members have been growing Geisha, with assistance from local association Cooprocafes since 2017. All lots are natural processed, and the farmers are developing their processing skills in an area notorious for unpredictable rainfall and higher than average humidity levels.

This particular Geisha is an incredible coffee, with the careful natural processing in this case helping to accentuate the distinct character of the varietal.

You can expect to find delicate florals, with distinct strawberry and plum notes in the cup. The body is dense, with a chocolate like rich sweetness on the finish.

Unfortunately, we only have a very small quantity of this coffee available. It is now available to order as both filter and espresso profile.


Filter Roast Brewing advice: 

Use a 1:15 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,35 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom 
for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.

For example, a recipe with a 20g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).

Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.