Kaleidoscope 5.0 - Gesha Lotus Cloud

Technical Sheet

Roaster: Rum Baba Coffeeroasters
Collection: Kaleidoscope 5.0 - Geisha Lotus Cloud
Origin: Colombia
Region: Acevedo, Huila
Farm: Peñas Blancas
Variety: Geisha
Process: Thermal Shock Anaerobic Washed
Fermentation: 96 hours
Cherry Selection: 22–26 °Brix
Notes: Sweet Lotus · Floral · Lemongrass
Texture: Silky
Roast: Light Roast
Recommendation: Filter / Espresso
Format: 200g

Why we like it

For its combination of lotus-like sweetness, floral elegance, and silky texture. A Huila Geisha with extended fermentation and thermal shock, selected for Rum Baba Coffeeroasters' Kaleidoscope experimental series.

Who should buy it

Ideal for those who enjoy floral Geishas, sweet and delicate profiles, and experimentally fermented coffees. Especially interesting for those seeking an elegant and silky cup in both filter and espresso.

From Acevedo, Huila, Colombia, comes this Geisha from Finca Peñas Blancas, selected for Kaleidoscope 5.0 - Geisha Lotus Cloud by Rum Baba Coffeeroasters.

Processed using Thermal Shock Anaerobic Washed, this coffee combines 96 hours of fermentation with thermal shock and rapid cooling techniques to develop a floral and sweet profile.

The result is an elegant and silky cup, with a sweetness reminiscent of Lotus, delicate floral nuances, and possible lemongrass notes. An experimental Geisha that maintains the characteristic elegance of the variety.

Origin and Producer

Finca Peñas Blancas is located in Acevedo, Huila, Colombia.

This Geisha variety lot has been selected for the Kaleidoscope series by Rum Baba Coffeeroasters for its combination of floral elegance and experimental processing.

The cherries are hand-picked and selected for their high sugar content, between 22 and 26 °Brix, before fermentation begins.

Thermal Shock Anaerobic Washed Process

Processing begins with a selective hand-picking of ripe cherries with a sugar concentration between 22 and 26 °Brix.

Subsequently, the coffee undergoes 96 hours of fermentation, designed to develop its aromatic complexity.

After fermentation, two techniques are applied:

Thermal Shock: A sudden temperature change during processing to influence the development of the sensory profile.

Quenching: A rapid cooling that complements the heat treatment.

The combination of these stages results in a coffee with a floral, sweet expression and a particularly silky texture.

Kaleidoscope Series

Kaleidoscope is the experimental series by Rum Baba Coffeeroasters, dedicated to exploring exceptional coffees through selection, roasting, and experimentation.

The goal is to develop expressive profiles that work well in both espresso and filter, combining complexity and distinctive sensory characteristics.

Geisha Lotus Cloud 5.0 represents this philosophy with a Colombian Geisha that combines floral elegance and advanced processing.

Sensory Profile

A sweet, floral, and delicate cup, with a particularly silky texture.

It stands out for its Lotus-like sweetness, accompanied by floral nuances and possible lemongrass notes.

The result is an elegant and smooth profile, with a delicate aromatic expression.

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