Brayan Smith | Colombia Washed Gesha

Brayan Smith Washed Gesha

It is our pleasure to present a classic expression of a beautifully washed Gesha. Since introducing Gesha to our offering two years ago, this is only the second washed lot we have been able to secure.

Brayan Smith is a third-generation coffee producer from Pitalito, Huila, and founder of SATUS, a collective of 70 local coffee-growing families. At his farm, Las Brisas, Brayan is dedicated to preserving his family's coffee-growing heritage while cultivating exceptional varieties, including Gesha.

Originally discovered in Ethiopia, Gesha is renowned for its elegant floral aromatics, vibrant acidity and delicate tea-like body, making it one of the world's most celebrated coffee varieties. For this lot, only perfectly ripe cherries are hand-picked, sorted and floated before undergoing a carefully controlled 30-hour underwater fermentation. The coffee is then washed and slowly dried on raised beds, producing a remarkably clean and expressive cup with exceptional clarity, sweetness and balance.

In the cup, expect fragrant florals, bright citrus, and a sparkling sweetness that reminded us of the iconic New Zealand soft drink L&P. A beautifully clean and expressive coffee, and one not to be missed.

Enjoy.

Producer – Brayan Smith

Location – Pitalito, Huila

Farm – Las Brisas

Variety –  Gesha

Altitude – 1800 - 1850 MASL

Process – Washed

Cupping  Notes – Citrus, Lemon and Paeroa, Floral

Roast Level – Light

Suitable For – All Filter Brew Methods

Exporter – Cofinet Colombia

Importer – Cofinet New Zealand

Digital Tasting Card

Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

About

Brayan Smith is a third-generation coffee grower from Huila, and founder of SATUS, a collective of 70 coffee growing families in the local area. Brayan is a passionate young coffee farmer who decided to preserve his family tradition while focusing on improving coffee practices and cultivating new varieties to enhance their specialty coffee crops. His farm Las Brisas is located at 1500-1800 m.a.s.l in Pitalito, Huila.

He grows exotic varieties such as Pacamara and Gesha. Since childhood, he has witnessed his family's dedication to coffee production and the care and excitement they invest in every harvest.

The variety

Gesha, often spelled "Geisha," is one of the most celebrated and sought-after coffee varieties in the world. Renowned for its exceptional cup profile, this variety has consistently won prestigious coffee competitions and commanded record-breaking prices at auctions. Its journey from the remote forests of Ethiopia to the lush coffee farms of Latin America, particularly Panama and Colombia, is a tale of discovery, perseverance, and innovation.

The story of Gesha begins in the 1930s in the Gori Gesha Forest of Ethiopia, where the variety was first discovered. In 1936, seeds were collected then sent to the Lyamungu research station in Tanzania. From there, the seeds made their way to the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica in the 1950s, where they were catalogued as part of a broader effort to study and preserve coffee genetics.

Gesha's potential was not immediately recognized. For many years, it was grown as a rust-resistant variety, rather than for its cup quality. Some farmers stopped planting it due to fragile branches. It wasn't until the early 2000s that the variety gained international acclaim. In 2004, the Peterson family of Hacienda La Esmeralda in Panama discovered the unique flavour profile of Gesha when they planted it at high altitudes.

Their Gesha coffee won the Best of Panama competition that year, setting a new standard for specialty coffee and fetching unprecedented prices at auction. Colombia, one of the world's leading coffee producers, quickly recognized the potential of Gesha. The country's diverse microclimates, high altitudes, and rich volcanic soils provide ideal conditions for cultivating this delicate variety. In regions like Nariño, Huila, Quindio and Cauca, Colombian farmers began experimenting with Gesha, planting it at elevations of 1,600 to 2,000 m.a.s.l.. The results were extraordinary: Colombian Gesha coffee is celebrated for its complex flavour profile, featuring notes of jasmine, bergamot, tropical fruits, and honey, with a delicate, tea-like body and vibrant acidity

The Processing Method

Brayan Smith, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at Las Brisas farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. 

Once sorted, the cherries undergo a 30-hour underwater fermentation, a critical step that enhances the coffee's flavor profile. This controlled fermentation carried by Brayan Smith follows the Cofinet’s protocol. This controlled fermentation process allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile.

The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character. After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. Once coffees are washed they are spread out on raised beds. The team monitors them closely to ensure even drying and optimal quality. They aim for 9.5% -11% moisture content, which is the perfect point for them.

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3-3:30 mins

Water

Your brewing water can make or break whether a coffee tastes vibrant and expressive or flat and muted. Since local water supplies vary, we’ve partnered with Apax Lab to help optimise your home brewing water.

The following recipes are designed as starting points, focusing on clarity and even extraction to let the coffee’s natural acidity and sweetness shine.

For the Low-Key Approach

Base Water: Christchurch tap water

• Hardness (GH): 45ppm

• Alkalinity (KH): 52ppm

Apax Drops per 1L:

• Tonik: 10 drops

• Jamm: 5 drops

Since the alkalinity is already relatively high, Lilac is not needed, as alkalinity naturally buffers acidity. Instead, we focus on Tonik to increase hardness for improved extraction and Jamm to enhance texture, helping round out the cup.

Adjusting for Local Water Conditions

Christchurch's water supply is sourced from multiple groundwater wells across the city. While the overall water profile is relatively consistent, natural variation exists between supply zones. As a practical rule of thumb, the PPM may vary by approximately 5–15 ppm depending on location.

For this reason, the recommended APAX recipe should be viewed as a starting point rather than a fixed target. The strength of the APAX system lies in its flexibility; mineral ratios can be adjusted easily to suit local water conditions and taste preferences.

If coffees taste flat or lacks vibrancy, increasing Tonik may improve extraction, flavour clarity, and acidity. If coffees taste overly sharp or acidic, increasing Jamm may help improve balance and perceived sweetness. Adjustments should be made incrementally and evaluated through taste.

For the Coffee Geek

Base Water: Fully distilled water (<1ppm TDS)

Apax Drops per 1L:

• Tonik: 30 drops

• Jamm: 5 drops

• Lilac: 10 drops

This recipe provides a balanced foundation that can be adjusted further depending on your taste preferences and the coffee being brewed.

If you are outside of Christchurch, we recommend using the distilled water recipe. 

Always add to the water before brewing - not the brewed coffee. 

If you need assistance or are simply curious about the Apax drops, our Head of Coffee, James, welcomes all enquiries. You can get in touch at james@coffeeembassy.co.nz.

Recommended Brewing Age

12+ days after roast date