GEISHA BUENOS AIRES HW

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

Hybrid Washed

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 de pulping 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 in wholes cherries, then the cherries skin is taken out to start the second fermentation step in parchment and mucilage last for 35 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%.