Farm - El Oasis
Origin - Colombia
Process - Washed
Varietal - Geisha
Altitude - 2150 MASL
Flavour Notes - Jasmine, Peach, White Tea
roast level: Very Light
FARM
El Oasis is the result of a culinary dream that transformed into a coffee legacy. Founded by chefs Fernando Bocanegra and Pedro Lugo in the Bella Vista village of Ortega, at 2,150 meters above sea level, the farm focuses on expressing the full potential of the Gesha variety. With a commitment to genetic integrity and careful process innovation, El Oasis consistently delivers coffees that capture both heritage and modern craftsmanship.
PROCESS
The coffee undergoes a controlled 60-hour submerged fermentation in clean water tanks, with pH and temperature continuously monitored to encourage bright floral notes and a silky texture. After fermentation, the beans are thoroughly washed with fresh water to remove residual mucilage, creating a clean and crisp profile. They are then sun-dried on raised African beds for 10–14 days under controlled airflow, reaching a stable moisture level and enhancing clarity in the cup. Finally, the dried parchment is carefully stored to stabilize flavors before milling and export. This process promotes jasmine, peach, balanced acidity, refined sweetness, and a smooth, honey-like mouthfeel.
Farm - El Oasis
Origin - Colombia
Process - Washed
Varietal - Geisha
Altitude - 2150 MASL
Flavour Notes - Jasmine, Peach, White Tea
roast level: Very Light
FARM
El Oasis is the result of a culinary dream that transformed into a coffee legacy. Founded by chefs Fernando Bocanegra and Pedro Lugo in the Bella Vista village of Ortega, at 2,150 meters above sea level, the farm focuses on expressing the full potential of the Gesha variety. With a commitment to genetic integrity and careful process innovation, El Oasis consistently delivers coffees that capture both heritage and modern craftsmanship.
PROCESS
The coffee undergoes a controlled 60-hour submerged fermentation in clean water tanks, with pH and temperature continuously monitored to encourage bright floral notes and a silky texture. After fermentation, the beans are thoroughly washed with fresh water to remove residual mucilage, creating a clean and crisp profile. They are then sun-dried on raised African beds for 10–14 days under controlled airflow, reaching a stable moisture level and enhancing clarity in the cup. Finally, the dried parchment is carefully stored to stabilize flavors before milling and export. This process promotes jasmine, peach, balanced acidity, refined sweetness, and a smooth, honey-like mouthfeel.
