The Colombia Lemon Candy Geisha is crafted through an innovative co-fermentation process, a branch of infused-style processing where real fruits are added to the fermentation tanks alongside coffee cherries. After harvest, the Geisha cherries are depulped and fermented with warm water, yeast, and fruit juice for 48 hours, before being carefully washed and dried for 15 days. This method enhances natural aromatics, producing a vibrant cup that showcases both tradition and modern creativity in coffee processing.
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The Colombia Lemon Candy Geisha is crafted through an innovative co-fermentation process, a branch of infused-style processing where real fruits are added to the fermentation tanks alongside coffee cherries. After harvest, the Geisha cherries are depulped and fermented with warm water, yeast, and fruit juice for 48 hours, before being carefully washed and dried for 15 days. This method enhances natural aromatics, producing a vibrant cup that showcases both tradition and modern creativity in coffee processing.
Chemical free
Fair trade
Organic
Key Info
GradeSingle Orgin
RoastMedium
Country Of OriginColombia
ProcessCo-Fermentation / Infused
Flavor NotesCitrus, Lemon, Floral
Size250 g
Details
Expect a cup that shines with zesty lemon, tropical fruit layers, and a candy-like sweetness an exceptional showcase of the Geisha varietal’s elegance. With sparkling acidity and a silky texture, every sip delivers complexity and balance. This lot demonstrates the unique ability of Colombian producers to push boundaries while preserving authenticity.
Shipping
We currently ship to the below countries. We do our best to deliver your order to you in the timeframes listed below, but please note these are estimates from our delivery provider.
UAE Next Day - 24 hours
Abu Dhabi, Dubai, Sharjah, Ajman, Umm Al Quwain, Ras Al Khaimah and Fujairah
Middle East 2-3 days
Jordan, Kuwait, Lebanon, Oman, Qatar, Saudi Arabia
United Kingdom & Europe 2-4 days
Albania, Andorra, Armenia, Austria, Belarus, Belgium, Bosnia & Herzegovina, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Faroe Islands, Finland, France, Georgia, Germany, Gibraltar, Greece, Greenland, Hungary, Iceland, Ireland, Italy, Jersey, Kosovo, Latvia, Liechtenstein, Lithuania, Luxembourg, Malta, Mayotte, Moldova, Monaco, Montenegro, Netherlands, Norway, Poland, Portugal, Réunion, Romania, San Marino, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey, United Kingdom, Vatican City
Asia 3-4 days
Afghanistan, Azerbaijan, Bahrain, Bangladesh, Bhutan, Brunei, Cambodia, China, Christmas Island, Hong Kong SAR China, India, Indonesia, Iraq, Japan, Kazakhstan, Kyrgyzstan, Laos, Macau SAR China, Malaysia, Maldives, Mongolia, Myanmar (Burma), Nepal, Pakistan, Philippines, Singapore, Sri Lanka, Taiwan, Tajikistan, Thailand, Turkmenistan, Uzbekistan, Vietnam, Yemen
Oceania 2-5 days
Australia, Cook Islands, Fiji, Kiribati, Nauru, New Caledonia, New Zealand, Niue, Papua New Guinea, Samoa, Solomon Islands, Timor-Leste, Tonga, Tuvalu, Vanuatu
North America 2-4 days
Canada, USA
South America 3-5 days
Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Falkland Islands, French Guiana, Guyana, Paraguay, Peru, Suriname, Uruguay, Venezuela
Central America 3-5 days
Anguilla, Antigua & Barbuda, Aruba, Bahamas, Barbados, Belize, Bermuda, British Virgin Islands, Cayman Islands, Costa Rica, Curaçao, Dominica, Dominican Republic, El Salvador, Grenada, Guatemala, Haiti, Honduras, Jamaica, Martinique, Montserrat, Nicaragua, Panama, Saint Martin, St. Barthélemy, St. Kitts & Nevis, St. Lucia, St. Vincent & Grenadines, Trinidad & Tobago, Turks & Caicos Islands
The Colombia Lemon Candy Geisha is processed using a
Co-ferment method, a unique branch of infused-style coffee processing.
After harvest, ripe Geisha cherries are depulped and placed into fermentation
tanks with warm water, yeast, and fruit juice. This 48-hour fermentation is
followed by a meticulous 15-day drying period. The process allows the beans
to naturally absorb the vibrant fruit characteristics, creating a cup that
is both authentic and intensely aromatic.
Unlike traditional infused coffees that may use synthetic compounds,
the Co-ferment method relies on real fruits and natural derivatives.
This preserves the integrity of the Geisha varietal while amplifying
zesty citrus notes, tropical sweetness, and a candy-like finish.
It’s a coffee that not only demonstrates Colombia’s innovation in processing
but also highlights its reputation as one of the world’s leading origins
for specialty coffee.
Brew Recipes
To enjoy the full flavor spectrum of this coffee, we recommend trying it on multiple brew methods:
V60 Pour-Over Recipe
Coffee: 18g
Water: 270g at 94°C
Grind: Medium-fine
Ratio: 1:15
Rinse the filter and preheat your V60. Bloom with 45g of water for 40 seconds,
then continue pouring in 2–3 stages with slow spirals. Total brew time: ~3 minutes.
Expect a clean, bright cup with lemon zest and candy-like sweetness.
Chemex Recipe
Coffee: 30g
Water: 500g at 94°C
Grind: Medium-coarse
Ratio: 1:16.5
Bloom with 60g water for 45 seconds. Continue in 3–4 stages,
keeping the water level consistent. Brew time: 4:30–5 minutes.
The Chemex highlights layered tropical fruit notes with a smooth candy finish.
Espresso Recipe
Coffee in: 18g
Yield: 38g out
Time: 28–32 seconds
Temperature: 93°C
Pull a balanced shot with a syrupy body and intense aromatics.
Expect a bright lemon candy profile with tropical depth and a long, sweet finish.
Know more about this product
The Colombia Lemon Candy Geisha is processed using a
Co-ferment method, a unique branch of infused-style coffee processing.
After harvest, ripe Geisha cherries are depulped and placed into fermentation
tanks with warm water, yeast, and fruit juice. This 48-hour fermentation is
followed by a meticulous 15-day drying period. The process allows the beans
to naturally absorb the vibrant fruit characteristics, creating a cup that
is both authentic and intensely aromatic.
Unlike traditional infused coffees that may use synthetic compounds,
the Co-ferment method relies on real fruits and natural derivatives.
This preserves the integrity of the Geisha varietal while amplifying
zesty citrus notes, tropical sweetness, and a candy-like finish.
It’s a coffee that not only demonstrates Colombia’s innovation in processing
but also highlights its reputation as one of the world’s leading origins
for specialty coffee.
Brew Recipes
To enjoy the full flavor spectrum of this coffee, we recommend trying it on multiple brew methods:
V60 Pour-Over Recipe
Coffee: 18g
Water: 270g at 94°C
Grind: Medium-fine
Ratio: 1:15
Rinse the filter and preheat your V60. Bloom with 45g of water for 40 seconds,
then continue pouring in 2–3 stages with slow spirals. Total brew time: ~3 minutes.
Expect a clean, bright cup with lemon zest and candy-like sweetness.
Chemex Recipe
Coffee: 30g
Water: 500g at 94°C
Grind: Medium-coarse
Ratio: 1:16.5
Bloom with 60g water for 45 seconds. Continue in 3–4 stages,
keeping the water level consistent. Brew time: 4:30–5 minutes.
The Chemex highlights layered tropical fruit notes with a smooth candy finish.
Espresso Recipe
Coffee in: 18g
Yield: 38g out
Time: 28–32 seconds
Temperature: 93°C
Pull a balanced shot with a syrupy body and intense aromatics.
Expect a bright lemon candy profile with tropical depth and a long, sweet finish.
At THREE, every exceptional cup begins with an exceptional team. Our caffeine-powered crew obsesses over each step of the journey: cultivation, ethical sourcing, and precision roasting. The result is coffee that consistently meets the highest specialty standards. Meet the passionate specialists who ensure THREE continues to serve the world’s finest coffees, one thoughtfully crafted roast at a time.