Colombia Jhoan Vergara Geisha Washed

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

ABOUT JHOANS GEISHA WASHED

Our very own Simon Gautherin used this coffee in his winning 2026 Australian Brewers Cup Championship!

Zest is incredibly proud to share this competition winning coffee with the specialty coffee industry.

This coffee was produced by Jhoan Vergara at his collective processing facility. The Geisha cherries where grown at his Pina Blanca farm, before being transported and processed at this facility. Here, the geisha cherries are fermented in mossto (the liquid extract from a previous coffee fermentation) for 48 hours. The cherries where then pulped and tried as a washed.

This coffee will truly make you rethink what you knew about processed coffees with its intensity of flavours, sweetness and unmatched texture.

WHY SIMON SELECTED THIS COFFEE

‘When I first tasted this coffee at SCA Houston 2025 with Jhoan, I could not believe this was a Colombian Geisha. The flavour intensity and clarity, the sweetness and acidity where absolutely incredibly and reminiscent of the best Panamanian Geishas. As a matter of fact, this is to date, the best washed coffee I have ever had in my life, which is why I decided to source and use this coffee for the Australian Nationals.’ – Simon Gautherin, 2026 Australian Brewers Cup Champion