Colombia Finca Samboni Gesha Anaerobic Washed

12 oz. Bag$27

  • Light Roast
  • Single Origin

Innovative producer Jhon Samboni brings us this experimental anaerobic gesha lot from his family farm in Huila, Colombia. Gesha is considered to be in the top-tier of specialty coffee and is known for its sweet and delicate flavors. The anaerobic fermentation process enhances the unique characteristics of this varietal resulting in a lovely rose aroma with a pineapple sweetness, grapefruit acidity, and blueberry finish.

Tasting Notes

  • Pineapple
  • Grapefruit
  • Blueberry





Whole Bean





Jhon Samboni

Green Cost


C-Market Price


Hario V60

The V60 was designed in Japan and the name comes from the vector 60, or the 60º angle of its cone. This easy to use and elegant brewer is the go-to for many home coffee enthusiasts because it makes a great cup no matter the coffee.

Sourcing & Processing

Jhon Samboni on his farm Santa Barbara in Algeciras, Huila, Colombia

This excellent gesha lot comes to us from innovative producer Jhon Samboni's family farm, Finca Santa Barbara, located near the small town of Algeciras in the Huila region of southwestern Colombia. Huila is nestled in between the Central and Eastern ranges of the Andes and is known for it's incredibly varied geography, stunning views, diverse microclimates, and award winning specialty coffees.

A third-generation farmer, Jhon has owned and worked Finca Santa Barbara since 2018. The 32 hectare farm also grows yucca, avocados, tomatoes, sugarcane and peas. For the past five years, John has been experimenting with different types of processing and fermentation.

Jhon Samboni on his farm Santa Barbara in Algeciras, Huila, Colombia

This anaerobic washed process starts with carefully picked perfectly ripe coffee cherries. The cherries are first pulped, removing their skin and fruit, and then put in sealed tanks with water to ferment without oxygen for 5 days. This produces distinct acids, giving the coffee an exotic flavor. After the water is drained, the coffee is spread out on raised beds and patios to dry in the sun for 20 to 30 days. The coffee is raked frequently to ensure even drying.

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