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.