GEISHA WASHED LAS MARGARITAS
CUP PROFILE
Fragrance and aroma: Jasmine flower, brown sugar and stone fruit.
Taste and aftertaste: Vanilla, blackberry, citric acidity, creamy body, long aftertaste with good complexity.
FERMENTATION
The cherries were fermented for about 2 days in anaerobic tanks, after that they were de pulped, and fermented for about 4 days in anaerobic tanks.
DRYING
The coffee is dried in a mechanical dryer at a temperature of 37°C. Then, it is stored in a temperature controlled warehouse at a temperature between 18°C and 19°C.

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Farm
Las Margaritas

Temperature
15-31°C

Total Crop Area
9,58 ha

Rainfall
2267 mm/year

Process
Washed

Altitude
1648-1852 masl

Humidity
80-86 %