Featured Coffee

GEISHA CERRO AZUL NATURAL

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area
17.2 ha

Rainfall
1.526 mm/year

Farm
Cerro Azul

Process
Natural

Altitude
1.700-2.000 masl

Humidity
85-90%

Temperature
15C-21C

Cup Profile
Fragrance and aroma: Jamaica flower, lavender, vanilla, spicy, tamarind and white chocolate.
Taste and aftertaste: Some citronella, blueberries, pineapple, nutmeg, aromatic herbs, pronounced sweetnees, malic and citrus acidity, silky body and long finish on the palate.

Fermentation
Rigorous picking of cherries at grape color, with brix grades of 18, fermentation is carried out for 36 hours, then it is dried.

Drying
​The coffee is left 48 hours in the silo (average temperature of 35 °C) then passed to solar drying for approximately 15 days.

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