Featured Coffee

GEISHA BUENOS AIRES FW

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area
2 ha.

Rainfall
1,526 mm/year

Farm
La Esperanza

Process
Fully Wash

Altitude
1.430-1.760 masl

Humidity
80-85%

Temperature
20C-23C

Cup Profile
Fragrance and aroma: Citrus flower, sugar cane and lime.
Taste and aftertaste: Panela, grapefruit, good apple acidity, creamy and dense body.

Fermentation
Manual and rigorous picking. Adequate equipment for the depulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours.

Drying
Once coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10,5%.

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