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The stunning complexity of flavor in our Finca Takesi Bolivia Geisha Special Selection is a product of its design: the world's most elegant cultivar grown on the world's highest farm, grown, harvested, processed and roasted with unwavering attention to detail. There were only four bags produced for the U.S. market this year, and they are available only at Intelligentsia.
  • SKU 201502
  • Country Bolivia
  • Region within Country Yanacachi, Yungas Sud
  • Elevation 1800 - 1900 m.a.s.l.
  • Farm Finca Takesi
  • Farmer / Producer Name Mariana Iturralde Costa
  • Buyer Michael Sheridan
  • Cultivar Geisha
  • Harvest Time July - September 2017
  • In Season Yes
  • Direct Trade Yes
  • Single Origin Yes
  • USDA organic No
Direct Trade 1
Single Origin 1
In Season 1
MelonTropicalFloral

Finca Takesi Bolivia Geisha Special Selection

This coffee is extraordinary by design.

It is the world’s most elegant coffee variety, planted on the world’s highest coffee farm, and grown, harvested and processed with a singular focus on flavor.

It is the surest validation imaginable that the three letters that matter most for cup quality are G, E and M: genotype, environment and management.

G: Panamanian Geisha

This is Panamanian Geisha. It is descended from an ancient variety of coffee that first grew wild in the highlands of Western Ethiopia. It migrated to the Americas in the satchels of researchers more than a half-century ago, where it idled in obscurity for decades and seemed destined for anonymity. But in the early 2000s, a farmer in Panama was observant enough to notice a group of coffee plants in his fields looked different from all the rest, curious enough to process and taste that coffee separately, and kind enough to share it with the rest of the world.

Panamanian Geisha’s exceptional pedigree ties it to the Gori Gesha forest in Ethiopia where coffee was born, yet its flavor bears the unmistakable mark of the place where it reemerged. Since Ethiopian Gesha was reintroduced to the world in 2005 as Panamanian Geisha, its seed has taken root almost everywhere coffee is grown. There are certain common flavor attributes that most Panamanian Geisha lots share, but those flavors are always refracted through the prisms of the many different places where they are grown. And there is no place quite like Finca Takesi.

E: Finca Takesi

It should come as no surprise that every aspect of the physical environment in which a coffee is grown affects its flavor and quality. These factors, often referred to collectively as terroir, include location, temperature, rainfall, orientation, soil composition and quality, shade density and diversity, and more.

Every one of these variables is important, but arguably none has a greater influence on a coffee’s quality frontier than elevation. From a quality perspective, the higher a farm lies, the better. As elevations rise, temperatures drop and the maturation process of coffee slows, creating a sweeter and more complex profile. We don’t know of any farm that sits quite as high as Finca Takesi.

It is perched precariously in a narrow fold in the Bolivian Andes, where it clings to a steep hillside above a deep ravine cut over centuries by the rushing waters of the Takesi River below. The majestic snow-capped peak of the Mururata Mountain looms above the farm, soaring to an elevation of more than 5,800 m (19,000 feet). The farm rises from the Takesi River bed at 1,700 m to more than 3,100 m, with coffee planted over 35 hectares between 1,800 m - 2,500 m. But it’s not just the elevation that makes Finca Takesi’s coffee extraordinary, it’s also the latitude. There is plenty of coffee grown on farms over 2,000 m in southern Colombia, but those farms lie less than 3 degrees north of the Equator, where temperatures are higher. Finca Takesi lies high in the Andes where the sun burns brightly during the day, but more than 16 clicks south of the Equator, where nights are cool: a climate that translates directly into complexity and sweetness. Throw in volcanic soils with a full meter of soil organic matter in the topsoil for good measure, and Takesi’s environment seems custom-built for quality.

M:Experimental Agronomy

There is no handbook for an environment like Finca Takesi’s, where coffee production is pushing the boundaries of what we thought was viable, standard assumptions don’t hold and the rules of coffee farming need to be rewritten.

The flowering that marks the start of the cherry maturation process takes place over a period of four months, a staggering fact when you consider that flowering generally peaks during a single month, or perhaps two. As a consequence, coffee cherry matures over a period of 10 months or more and workers on Finca Takesi routinely harvest coffee for parts of six months or more. Carlos and Mariana Iturralde, the indomitable father-and-daughter team behind Finca Takesi, have taken these wrinkles in stride, adopting a flexible and experimental approach to farm management and applying what they learn as they go. If should come as no surprise that they were not daunted by these challenges, since the farm itself is an audacious and unlikely enterprise: there were no coffee farms in Yanacachi when they started laying plans for Finca Takesi more than a decade ago, and there are still none today. The physical isolation of Finca Takesi in a rugged and remote stretch of the Bolivian Andes seems appropriate of its position vis-a-vis most other farms in the world: it sits head-and-shoulders above them.

We are proud to be the exclusive U.S. partners of Finca Takesi and the Iturralde family, and we are delighted to offer this year’s Finca Takesi Bolivia Geisha Special Selection in time for the holidays. Its flavors of peony, green papaya, and mango will elevate your celebration, and they are only available at Intelligentsia.

Our Finca Takesi Bolivia Geisha Special Selection is one of three varietal lots from Finca Takesi that we are releasing this year. We want you to taste all three to learn what a difference variety can make: buy this Geisha lot alone for $50, or add the Catuai and Typica lots to your cart (a $92 value) and get all three for $75.

This coffee is available for PRE-ORDER now. Orders received by Tuesday, November 28 by 3 pm will be roasted and shipped on Wednesday, November 29. This schedule will repeat itself weekly while supplies last, with orders accepted from Tuesday at 3:01 pm until the following Tuesday at 3:00 pm, with coffees roasting and shipping every Wednesday until this coffee is sold out.

Coffee Credits

Finance and Administration

Wilzon Condori Portugues
Naselhin Condori Portugues

Farm Manager

Juan Condarco Chambi

Nursery Manager

Rosa Chambi Corine

Agronomy

Genaro Arias Mamani
Martha Sirpa Llusco
Oliver Zambrana Churata
Nardo Zambrana Churata
David Condori Condori
Oscar Condori Condori
Mario Mamani Yujra

Harvesting

Genaro Arias Mamani
Martha Sirpa Llusco
Oliver Zambrana Churata
Nardo Zambrana Churata
David Condori Condori
Oscar Condori Condori
Mario Mamani Yujra
Sabina Mamani
Elena Avalos
Jhannet Condori
Juan Vargas
Francisca Flores
Miguel Arcani

Milling

Juan Condarco Chambi
Genaro Arias Mamani
Martha Sirpa Llusco
Oliver Zambrana Churata
Nardo Zambrana Churata
David Condori Condori
Oscar Condori Condori
Mario Mamani Yujra

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.