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colombia coffee · cup of excellence

【COLOMBIA】ASTRID MEDINA GEISHA

by passage coffee · tokyo, japan

you'll taste stone fruit before peach. this is 【colombia】astrid medina geisha, a washed colombia from passage coffee.

stone fruitpeachjasmine
¥16.25buy from passage coffee

the bean

origin
colombia
region
tolima
process
washed
status
in stock
astrid medina's geisha is a washed lot from tolima, colombia, selected as a cup of excellence winner, placing it among the highest-scoring coffees evaluated in the country that year. the washed process strips the cherry cleanly before drying, which keeps the cup precise and transparent. expect stone fruit and peach on the palate with jasmine in the finish, the kind of floral, fruit-forward clarity geisha is known for. because the flavors are delicate and layered, brewing methods that give you control over temperature and flow, such as pour-over or filter, will let the stone fruit and jasmine come through without muddying them.

common questions

What does 【COLOMBIA】ASTRID MEDINA GEISHA taste like?

it tastes of stone fruit and peach, with jasmine in the finish. the washed process keeps the cup clean and well-defined, so those flavors read clearly rather than being masked by heavier body or fermentation character.

How is 【COLOMBIA】ASTRID MEDINA GEISHA grown and processed?

it is a geisha variety grown in the tolima region of colombia, processed using the washed method. the lot was recognized as a cup of excellence selection, which places it in the top tier of coffees evaluated during that harvest cycle.

How should I brew 【COLOMBIA】ASTRID MEDINA GEISHA?

a filter or pour-over approach suits this coffee well, since the washed processing and delicate geisha character reward precise water temperature and a slow, even pour. avoid brew methods that tend to flatten or over-extract subtle floral and fruit notes.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

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