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Colombia Marisela Sánchez

Colombia Marisela Sánchez

FLORAL - SULTANA - MAJESTIC

THE ONE WITH GENERATIONS BEHIND IT.  Marisela is the matriarch of her family’s estate in Huila, Colombia - a region known for world-class coffee. This washed Geisha reflects her legacy of care, quality and quiet excellence.

  • Light Roast Coffee
  • Colombia
  • Variety | Geisha
  • Process | Washed
  • Altitude | 1650 MASL
  • 100% Arabica Coffee
£16.00
£16.00
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COLOMBIA - MARISELA SÁNCHEZ  |  What's the Background?

Marisela is the matriarch of the Sánchez family estate, diligently preserving her family’s legacy within the world of speciality coffee.

Nestled in El Portal, Palestina, the Sánchez family’s modest estate has been in their care since the 1950s, when the Colombian government granted the land to Marisela’s parents. For decades, this fertile region in Huila—renowned globally for its exceptional coffee—has been their home and livelihood.

Now in the hands of the second generation, the estate has been divided into smaller plots, each independently owned and managed by Marisela’s siblings and extended family. The central processing and drying station remains at Marisela’s home, serving as the heart of the operation.

As she nears retirement, Marisela has chosen to focus her energy on supporting her local community and producing smaller-yield coffees that prioritise quality and rarity. This exquisite Geisha lot is a shining example of the meticulous care and dedication she pours into every aspect of her work.

This is coffee steeped in heritage. This is what history tastes like.

 

BREW GUIDES.

AEROPRESS

  1. Grind 14g of coffee on a medium-fine grind
  2. Wet the plunger then push the plunger into the end of the brewing chamber
  3. Place filter paper into filter chamber and rinse paper with warm water (carefully)
  4. Place Aeropress on your scale in the inverted position (upside down) and tare scales.
  5. Add ground coffee to your Aeropress.
  6. Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
  7. After 30 seconds add another 170g of water, bringing your total water up to 230g
  8. Leave your Aeropress to brew for 3 minutes
  9. At the 3 minute mark carefully attach your filter chamber with filter paper
  10. Hold a mug or vessel on top of your Aeropress and carefully flip over
  11. Gently push down to extract all the coffee from the Aeropress
  12. Remove and enjoy.

CHEMEX

  1. Grind your coffee to a medium-coarse grind
  2. Weigh out your coffee, we always recommend 60g coffee to 1 litre of water.  For example: 400ml brew = 24g coffee
  3. Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
  4. Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
  5. Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
  6. At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
  7. Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
  8. Pour and enjoy

COLD BREW

  • 32.5g coarsely ground coffee
  • Add 500ml of fresh filtered water.
  • Give it a little stir
  • Leave it in the fridge for 8-12 hours.
  • Strain through a fine strainer or filter papers

ESPRESSO

Dose: 18 grams

Brew time: 25-30 sec

Brew weight: 30-36 grams

This should be used a recommended start, taste and adjust to your liking.

FRENCH PRESS

  1. Grind your coffee to a coarse grind
  2. Use a ratio of 60G Coffee to 1Ltr water 
  3. In a 3 cup french press add 21g coffee (approx 3 scoops) 
  4. Add 350ml boiling water 
  5. Leave to brew for 4 minutes 
  6. Use a spoon to gently stir the crust 
  7. Leave the french press to brew and settle for a further 6 minutes. 
  8. Add the plunger and gently press

MOKA POT

  1. Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
  2. Boil your kettle with fresh water.
  3. Add your boiled water to the brewing chamber, just up to the fill line.
  4. Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
  5. Carefully screw the top of the brewer to the bottom not over-tightening it.
  6. Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
  7. Keep the lid open and wait for the coffee to extract into the top chamber.
  8. Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
  9. Pour and enjoy.