Alejandra Guerrera Geisha

A delightfuly sweet Geisha crafted through a batch-based anaerobic fermentation! Ridiculously clean!

Last year (2025), our head of coffee was exploring Colombia and was in the Guerrera's cafe for a cupping. The coffees he tasted where incredible, and when he heard that this was the first opportunity for Alejandra to export her coffees to Australia, Aryan lept at the opportunity.

So after a cupping Bogota, Colombia, Zest is excited to be the very first Australian roaster to share Alejandra's incredible coffees!

Alejanda Guerrera is a female producer from Cundinamarca, Colombia. On her farm, Finca Candelaima, Alejandra displays a experimental spirit and wonderful knowledge of coffee fermentation.

Coffee is a new crop for Alejanda, who used to farm other products such as mushrooms. Today, she still grows mushrooms and actually uses them to help fertalise her coffee crop.

The Geisha trees at Finca Cendelaima where planted in 2020, taking 25% of the land area of her farm. She also produces Sudan Rume and Red Borbon.

'Ridiculously clean, like a washed coffee, like the best of the best' - Aryan Aqajani

This lot is a delicated and complex fermentation process built around a batch-based process. Alejandra uses different batchs of fermentation to build layers and depth of flavours in the final blend.

Over three days, Geisha cherries are harvested at peak ripeness.

The first days harvest is fermented in an anaerobic environment for 72 hours.

The second days harvest is then fermented in an anaerobic environment for 48 hours.

Finally, the third days harvest is fermented in an anaerobic environment for 24 hours.

After the 3 days, the three batches are then combined together before being pulped to a precise level of mucilage left on the seed/bean.

The coffee is then ried for 21 says in a marquesina. A marquesina is effectivly a greenhouse where Alejandra can control temperature, humidity and airflow.