colombia coffee
Colombia La Estrella Geisha Natural
by oma coffee roaster · london, uk
this is colombia la estrella geisha natural, a natural colombia from oma coffee roaster.
the bean
- origin
- colombia
- region
- nariño
- process
- natural
- status
- in stock
colombia la estrella geisha natural is a geisha variety coffee grown in nariño, colombia, and roasted by oma coffee roaster. nariño sits in the southern andean highlands, where high altitude and cool temperatures slow cherry development. the natural process means the whole fruit dries around the bean, typically pushing fruit-forward sweetness and pronounced floral character common to the geisha variety. because no specific tasting notes or brew guidance were provided, dial in with a pour over or filter method to highlight the clarity and aromatics this variety and process tend to produce, using water around 90, 92 degrees celsius.
common questions
What does Colombia La Estrella Geisha Natural taste like?
specific tasting notes for this coffee were not provided, but geisha naturals from nariño commonly show floral, fruit-forward, and sweet characteristics due to the variety and natural drying process. expect a cup with some complexity and sweetness rather than sharp acidity.
How is Colombia La Estrella Geisha Natural grown and processed?
this coffee is grown in nariño, a high-altitude region in southern colombia, using the geisha variety. it is processed naturally, meaning the whole coffee cherry is dried intact before milling, which increases fruit contact with the bean during drying.
How should I brew Colombia La Estrella Geisha Natural?
no specific brew method was listed for this coffee, but filter brewing such as pour over tends to suit natural geisha coffees well, preserving floral aromatics and sweetness. keep water temperature moderate, around 90, 92 degrees celsius, to avoid masking delicate notes.
about oma coffee roaster
you'll notice the quiet before you notice anything else. oma's fitzrovia room on eastcastle street is that rare kind of calm, a hong kong small-batch roaster bringing its tai hang sensibility to london when it opened here in 2025. the filter program rotates seriously, swinging between competition lots and the kind of everyday cup you actually want to drink twice. regular cuppings mean the team stays honest about what's in the hopper. considered, unhurried, worth the detour from oxford circus.
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