Light Roast · South America

Colombia Linarco Rodriguez Red Geisha - Washed

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Roasted to order Within 48h of leaving the drum
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— About this coffee

Roasted to order, ships within 1 week of your roast date. These beans hit their peak 2 to 3 weeks after roasting.

A washed Red Geisha from a Cup of Excellence farm in Huila

Colombia Linarco Rodriguez Red Geisha is a clean, fully washed single origin from Finca Betania in Huila, Colombia. Grown by Cup of Excellence winning producer Linarco Rodriguez, it leads with bright red fruit. For filter drinkers who love cherry, jammy strawberry and a honeyed finish.

Tasting Notes

Cherry · Strawberry Jam · Honey
Resonant red fruit up front, with balanced acidity that defines the fruit and a soft honey sweetness through a juicy, easy-drinking finish.

Coffee Details

Origin Colombia
Region Huila
Farm Finca Betania
Producer Linarco Rodriguez
Variety Red Geisha
Processing Washed (anaerobic fermentation, then aerobic oxidation)
Roast Level Light
Tasting Notes Cherry, strawberry jam, honey

About This Coffee

Linarco Rodriguez is a celebrated Colombian producer and a Cup of Excellence winner, and this lot comes from his Finca Betania in Huila. The farm runs across 42 hectares, five of which are kept as native forest, and the operation is a true family affair that began with Linarco's grandparents and today involves his mother and sisters.

The processing is meticulous. Cherries go through 48 hours of anaerobic fermentation, followed by a separate 48 hours of aerobic oxidation, not fermentation, before the coffee is fully washed. It then dries on raised beds for around 12 days and is carefully milled at Desarrolladores de Cafe. The result is a cup with vivid, clearly defined red fruit and a balanced acidity that keeps it remarkably easy to drink.

How to Brew Colombia Linarco Rodriguez Red Geisha

Filter
Brewing ratio 1 : 17
Ground coffee 16g
Total water 250ml
Water temperature 93°C
Brew time 3 minutes

Tasting too sharp or thin? Grind a little finer to build sweetness and body. If it turns bitter or heavy, go slightly coarser.

How Much Coffee Is in a Bag?

At about 15g per filter cup, a 150g bag makes roughly 10 cups, a 500g bag around 33 cups, and a 1kg bag close to 65 cups. As a Cup of Excellence Red Geisha, this is a rare, special-occasion coffee, so savour each brew slowly.

Frequently Asked Questions

Is this better as espresso or filter?
Filter. This washed Red Geisha is built to show off delicate red fruit and floral clarity, which a pour over or other filter method highlights beautifully. The light roast and bright acidity shine cleanest as filter coffee.

What does it taste like?
Bright and fruit-forward, with cherry and jammy strawberry leading and honey sweetness underneath. The acidity is balanced rather than sharp, so the cup stays juicy and very easy to drink.

How fresh is the coffee?
We roast to order and ship within one week of your roast date. These beans are at their best 2 to 3 weeks after roasting, so there is plenty of time to enjoy them at peak flavour.

What makes this coffee special?
It comes from Linarco Rodriguez, a Cup of Excellence winning producer, and uses the prized Red Geisha variety with a detailed washed process. That combination of pedigree and meticulous processing makes it a genuine standout.

Do you offer free shipping?
Yes. We offer free shipping within Malaysia on orders over RM80. Your coffee is roasted fresh in Kuala Lumpur and sent straight to your door.

Want to try before committing? Explore the Taster Box. Buying for an office or café? See Bulk & Office Orders.

— Tasting notes

In the cup.

How Colombia Linarco Rodriguez Red Geisha - Washed shows up — flavour profile, body, finish — graded on our internal cupping rubric.

Origin
South America
Roast level
Light Roast
Process
Washed
Varietal
Geisha
Best for
Filter · Pourover
Brew ratio
1 : 16 (filter) · 1 : 2 (espresso)
— Brew suggestions

Brew it
like this.

Pourover (V60)
Ratio
15g : 250g
Time
3:00
Temp
93°C

Bloom 30s. Four pours of 60g, 30s apart.

French Press
Ratio
30g : 500g
Time
4:00
Temp
92°C

Plunge slow. Decant immediately to avoid over-extraction.

Espresso
Ratio
18g : 36g
Time
28s
Temp
93°C

Distribute, tamp level, pull. Adjust grind to hit time.

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