My first experience with what was the crown
jewel of the coffee world in 2009 was a 1kg bag of green Hacienda La Esmeralda Special
Panama Geisha. It was given to me as a gift for the opening of a coffee academy
that I was manning.
The coffee was lightly scented with the aroma
of blueberries while roasting, bursting with bergamot oil upon grinding and
tasted like Earl Grey when cupped. Six years ago, this phenomenal coffee left
me yearning to dive into the world of Geisha (or gesha) coffee.
Chalo Fernandez would like to know how you’re
enjoying your cold brew on this warm summer day. A fifth-generation coffee
farmer who’s turned his family’s farm into a model for sustainability and
crop-to-cup partnerships, he frequently travels between Colombia and Canada.
Sometimes he even spots his coffees in cafés.
Yet he doesn’t have to rely on luck to know
where his coffee ends up. Direct trade closes the gap between the producer and
consumer, increasing interaction between the two. And so he can trace his beans
to the very bottles of cold brew hitting Canadian shelves today.