rio bamisa

QIMA COFFEE X STANDART

  • PROCESS:
    Natural Anaerobic

    VARIETY:
    Geisha

    TRACEABILITY:
    Acevedo < Huila < Colombia

    ALTITUDE:
    1700-1800 MASL

  • A shining star and staple of Qima’s Rio Bamisa series, and a stunning showcase of the Geisha variety. Heavy bodied, bursting with notes of melon, blood orange, raspberry and a milk chocolate finish

    Named after the Bamisa River - a vital lifeline flowing through the valleys of Acevedo - this series is a tribute to the land, its producers, and the rare varieties that thrive in Colombia’s high-altitude microclimates. Working with 12-20 smallholder farmers in the region, who alongside their larger-volume coffees, have been experimenting with and cultivating exotic varieties such as Geisha, Primitivo, Ombligon, Caturron, SL28, and Bourbon Aji.

  • The Qima Colombia Competition and 90+ Series highlights the best of Colombian coffee, featuring rare varieties such as Geishas, Sidras, Chirosos, and Sudan Rumes. Processed using traditional methods and cutting-edge post-harvest protocols, these coffees deliver unparalleled quality and exceptional flavour profiles. This series is a tribute to Colombia’s coffee-growing heritage, crafted for those seeking a truly world-class experience.

  • This Geisha lot undergoes a meticulously controlled natural anaerobic process, tailored to amplify clarity and complexity.
    After selective hand-harvest, ripe red cherries are floated to remove defects and manually sorted to eliminate overripe and underripe beans. The cherries are then washed and sealed in GrainPro bags for anaerobic fermentation lasting between 72 to 96 hours. Drying takes place on raised beds for 15 to 20 days, depending on the season, until the coffee reaches a final humidity of 10–11%. Each step is designed to preserve the coffee’s structure while unlocking the Geisha’s hallmark floral and fruit-laden profile.

  • ACEVEDO
    Acevedo, nestled in the heart of Colombia’s Huila department, is a gem within the specialty coffee world. This region boasts high elevations, typically ranging from 1,200 to 2,000 MASL, which are ideal for growing coffee. The elevation, combined with rich volcanic soil, consistent rainfall, and a balanced climate, creates the perfect terroir for developing complex, high-quality coffees.

    Smallholder farmers in Acevedo primarily grow varieties like Castillo, Caturra, and Colombia. These varieties are well-suited to the region’s microclimates and are renowned for their balanced acidity, smooth body, and vibrant flavour notes. Farmers here employ both traditional washed and experimental processing methods, such as honey and natural processes.


  • In 2020, Qima Coffee made the decision to expand into Colombia and established Qima Colombia S.A.S in the region of Quindío. The principal driver behind Qima’s expansion into Colombia was to replicate Qima’s sourcing model from Yemen onto a larger, more established coffee origin and demonstrate the feasibility and scalability of Qima’s model to serve farmers globally.

    Qima established its Colombian operations under the management of a local team, composed of experienced farmers and seasoned coffee professionals. Qima Colombia seeks to demonstrate that equitable, sustainable coffee does not necessarily equate to expensive coffee, nor does it need to remain a niche sector with limited capacity for impact.

    With that vision in mind, whilst Qima will naturally include exclusive, exotic, single-variety lots in its offering, it will place an equal focus on sourcing larger, more accessible offerings which can be used as everyday coffees or blend components.

  • Rio Bamisa / Geisha / Natural Anaerobic

    This season's harvest of Rio Bamisa Geisha is particularly heavy bodied and has a very vibrant acidity and lots of complexity. For us, we've found cone-based brews to amplify the coffees vibrancy and aromatics in the cup.

    Device: Origami + Cone Filter

    Dose: 18g

    Grind: EK 10.3 / C40 21–22 clicks (medium)

    Ratio: 1:15

    Temp: 93–94°C

    Method:

    • Bloom with 50g, wait 30–40 sec

    • First pour 70g in broad spirals (total 120g), allow drawdown

    • Second pour 80g in same motion (total 200g), wait 30 sec

    • Final 70g as a center pour (total 270g)

    Brew Time: 2:50–3:00