Featured Coffee

GEISHA HONEY

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
Honey

Altitude
1.700-2.000 masl

Humidity
85-90%

Temperature
15C-21C

Cup Profile
Fragrance and aroma: red fruits, jasmine, melesas.
Taste and aftertaste: cherries, honey, citronella, creamy body, medium acidity and floral residual.

Fermentation
The cherries are picked at the precise ripeness to guarantee an optimal level of sugar. Adequate equipment for the depulping process, which is done without water.

Drying
Once coffee has been depulped, is dried using a mix of patio and silo. Coffee is constantly and slowly spreaded in different drying layers to propitiate the formation of aromatic precursors.

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