GEISHA NAPOLEÓN
CUP PROFILE
A vibrant and tropical cup experience. Enjoy bright notes of pineapple, peach, and lemongrass with a delicate hint of rum. You’ll taste plums, a lingering sweetness reminiscent of brown sugar, and a silky body that carries notes of red fruit, jasmine, and a long finish, leaving the impression of chocolate with a touch of liquor.
FERMENTATION
Our dedication to perfect ripeness means we hand-pick only the ripest coffee cherries at their peak. After careful selection, each cherry is submerged in water to sort out the lighter, less dense beans—leaving only the best. Once ready, we measure the Brix level (natural sweetness) before starting the carefully controlled fermentation. At our Cerro Azul farm, where cool mountain temperatures allow for longer, more delicate fermentations, we carry out a 168-hour anaerobic fermentation process. Here’s where the magic happens: we add a small amount (5-10%) of “must”— the rich, fruity essence extracted from earlier Cerro Azul Geisha fermentations. This step adds extraordinary depth, bringing out fruity, liquor-like notes and enhancing the body of the coffee.
DRYING
After fermentation, the cherries are gently dried in mechanical driers for three days, held at a consistent 38- 40°C. They are then carefully laid out under the sun in drying beds for an additional 12 to 15 days. This slow, natural drying process locks in the cherries’ exquisite flavors, preparing them for the next stage.


Farm

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Total Crop Area

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