Origen Cumparsita - Silver Winner
The Story Behind Origen: Cumparsita (Gesha Edition)
A Global Champion from Chinchiná
This isn't just a bag of coffee; it is an award-winning masterpiece. Grown in the heart of Chinchiná, Caldas, a region synonymous with Colombian coffee excellence, this specific lot has been recognized on the world stage. Produced by the visionary Sebastián Velásquez at an altitude of 1,800 m.a.s.l., this Gesha represents the absolute pinnacle of what the Colombian soil can produce.
The Crown Jewel: The Gesha Variety
Widely considered the most prestigious coffee variety in the world, Gesha is famous for its tea-like delicacy and explosive tropical notes. Sebastián has elevated this rare variety further through a complex Carbonic Maceration process involving 120 hours of controlled fermentation. This technique, borrowed from the world of fine winemaking, results in a cup of unparalleled clarity and depth, earning it a staggering SCA Score of 91+.
Award-Winning Excellence
The quality of this coffee is verified by the industry's highest honors:
1st Place: Exotic Category, Caldas Coffee Competition 2023.
Silver Winner Global Coffee Awards Houston, Texas 2025: Recognized for its exceptional sensory profile.
Tasting Experience
This Medium Roast offers a bright, sophisticated tartaric acidity. Expect a vibrant tropical opening of passion fruit and pineapple, which transitions into a rounded cocoa and almond body. The finish is incredibly sweet and complex, lingering with notes of vanilla, sugar cane, dulce de leche, and a hint of warm cinnamon.
Variety: Yellow Gesha
Process: carbonic maceration, co-fermented with fruits and microorganisms
120 hrs fermentation.
Altitude: 1800 m.a.s.l.
Origin: Colombia
Region: Chinchiná , Caldas
Farmer: Sebastián Velásquez
Harvest Season: April-June. October-January
Medium Roast
SCA Score: 91+
☕ The Connoisseur’s Brew Guide: Gesha 91+
To fully experience the passion fruit, pineapple, and dulce de leche notes, we recommend a pour-over method (like a Hario V60 or Chemex). This highlights the bright tartaric acidity and the tea-like elegance of the Gesha variety.
The Recipe
Coffee-to-Water Ratio: 1:16 (e.g., 15g of coffee to 240g of water)
Grind Size: Medium-Coarse (resembling sea salt)
Water Temperature: 92°C - 94°C (198°F - 201°F)
Total Brew Time: 3:00 – 3:30 minutes
Step-by-Step Instructions
The Bloom: Pour 30g of water over the grounds. Wait 45 seconds. This allows the CO2 from the 120-hour fermentation process to escape, ensuring a cleaner extraction.
The First Pour: Gently pour water in circular motions up to 120g. Focus on a steady, slow stream to maintain temperature.
The Final Pour: Add the remaining water until you reach 240g.
The Draw Down: Give the brewer a gentle stir or "swirl" to settle the grounds. Let the water filter through completely.
Pro Tip: Let the cup cool for 2–3 minutes before tasting. As the temperature drops, the tartaric acidity will transform, making the pineapple and cinnamon notes even more pronounced.