Artist Reserve: Colombia Pablo Gómez - Washed Geisha (Roast date 9/24)

Description

ARTIST RESERVE: JACOB WHISHMAN COLOMBIA PABLO GÓMEZ - WASHED GEISHA STRAWBERRY COOLER, JASMINE, LYCHEE, APRICOT, FLORAL Proper Geisha, from Panamanian seed stock. Pablo Gómez's washed Geisha is incredibly elegant and floral, but there's a surprising amount of fruit underneath it. Strawberry cooler, lychee, ripe apricot, and jasmine all show up in a cup that's delicate, juicy, and exceptionally clean. We're lucky to be the only roaster with this lot! It was air-shipped directly from the mill just last week. Beautiful coffee, grown and processed with intention. We again teamed up with photographer, musician and HOUSE COFFEE ROASTER Jacob Whisman to create this rad label.  Some mistakes are good mistakes.  Artist Reserve has always been about putting exceptional coffee and art in the same place. For a coffee this elegant—and a producer at such an exciting point in his story—it felt like the right place for Jacob's work. Check out his page here instagram.com/classlessfilmphoto BEAN DETAILS: ORIGIN: Salgar, Antioquia, Colombia PRODUCER: Pablo Gómez ELEVATION: 1,860 masl PROCESS: Washed VARIETY: Geisha TASTING NOTES:  Strawberry cooler, lychee, ripe apricot, and jasmine ROAST TYPE: Light Farm Level About Pablo Gómez Pablo never planned on becoming a coffee producer. He grew up in Medellín, studied gastronomy, and spent most of his early life away from his family's farm in Salgar, Antioquia. The property itself had been largely abandoned for years, and Pablo had worked with crops like plantain and avocado rather than coffee. Then his father underwent knee surgery and couldn't work for nearly a year. Pablo returned home to help. What began as a temporary move slowly changed the direction of his life. He studied Agricultural Administration, spent time working on an avocado farm, and eventually returned to the family property for good in 2019. That's when the Geisha trees started getting interesting. Building Go Bros. Years earlier, Pablo's family had planted Geisha from seeds brought from Panama. The trees were there, but nobody had really explored what the coffee could become. Pablo and his brother started processing and tasting it. They realized they had something special. That discovery eventually became Go Bros., the coffee project Pablo built with his brother. Neither came into it with a polished specialty coffee operation—they learned by experimenting, listening to family members with coffee experience, and figuring out what worked one harvest at a time. Today, Pablo has around 5,000 Geisha trees and has converted an underused part of the family farm into a small coffee processing operation. It's still tiny. About one hectare, Pablo, and one full-time collaborator. And that's a big part of why we love this coffee. This isn't Geisha planted as part of some enormous specialty coffee project. It's a family farm that Pablo came home to help save, some unusual trees that happened to be growing there, and a producer who tasted their potential and decided to build something around them. The Farm Pablo's farm sits in Salgar, Antioquia, roughly two hours from Medellín, at approximately 1,860 meters above sea level. It's where Pablo has chosen to build his life and the future of Go Bros., while continuing to help his father with the family's other crops. He still gets back to Medellín pretty regularly—mostly, he says, for good food. But the countryside is home now. The Process This is a straightforward washed Geisha, with the processing designed to preserve the elegance and clarity of the variety. Cherries are hand-picked and carefully sorted, targeting approximately 95% fully ripe fruit, before being depulped immediately. The coffee then ferments in open tanks for 72 hours. After fermentation, it's thoroughly washed and slowly dried on sun beds until reaching approximately 12% moisture. The result is transparent and beautifully composed: florals, soft tropical fruit, stone fruit, and that unmistakable Geisha elegance.