Featured Coffee

GEISHA CERRO AZUL NATURAL

Process: Natural

Origin, Producer, and Process Information


Farm
Cerro Azul

Temperature
15C-21C

Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area
17.4 ha

Rainfall
1.526 mm/year

Process
Natural

Altitude
1.700-2.000 masl

Humidity
85-90%

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

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 whashed, 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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