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.
