COLOMBIA El Filo Geisha – Filter

At 1780 meters in Filo Chirrulco, San Agustín, Ary Solís cultivates Geisha on steep loamy clay soils influenced by volcanic ash deposits typical of southern Huila. The combination of elevation, rainfall, and soil composition supports dense seed structure and elevated aromatic potential.

Over the years, we have visited San Agustín many times. The region sits where mountain ranges begin to shift and break apart, creating steep ridges and irregular terrain. Reaching farms often means long drives along narrow, winding roads, and walking along these ridgelines gives a clear sense of how the land is used and how coffee is planted across the slopes.

Cherries are selectively harvested in multiple passes, fermented in temperature responsive tanks, fully washed, and dried slowly for approximately twenty days in parabolic dryers to stabilize internal moisture migration. The extended drying period supports structural clarity and prevents over fermentation in this humid mountain environment.

Geisha from this altitude in San Agustín is known for aromatic lift, defined acidity, and elongated sweetness rather than heavy body.