GEISHA NATURAL LAS MARGARITAS

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area

10ha

Rainfall

1.340mm/year

Farm

Las Margaritas

Process

Natural

Altitude

1.570-1.850 masl

Humidity

73%

Temperature

17C-22C

Cup Profile

Fragrance and aroma: Rum, floral, and pineapple.
Taste and aftertaste: Dark chocolate, blackberries, dense and creamy body.

Fermentation

Rigorous cherry picking, it has 7 days of fermentation in anaerobic form. Coffee cherries are collected at the indicated maturation stage, known as “grape type”.

Drying

After fermentation, the coffee is dried in silo to dehydrate the cherries for about 24 hours at an average temperature of 37°C. Later the cherries are move to a parabolic sun dryer for about 20 days. Coffee is left in a temperature control warehouse in a temperature between 18C – 19C.