Geisha is a varietal of coffee that is quite special. Named after the region in Ethiopia where this coffee tree is from, the coffee is extremely popular due to its unique flavours.
The Geisha tree requires special love and attention. Diego has a meticulous growing technique to produce a coffee that is truly special. There is a very limited production. The small amount of coffee, the extreme attention to detail and the hard work all adds to the cost of production but we hope you feel that it is worth the effort!
The Villa Esperanza - Paraiso farm in El Tambo, Cauca sits at 1700 masl and covers 27 ha of land and is planted with Castillo, Colombia, Caturra and Geisha. The farm focuses on technology and the critical processes that and intricate in producing coffee of this mark. From the selection to the meticulous drying which is done in a way to mitigate the changeable climatic conditions allowing them to replicate coffees of such high standards.
This Geisha lot has undergone a detailed and meticulous 9 step process leading to the exquisite results in the cup.
1. Picking of ripe coffee cherries (90%) and semi-ripe coffee cherries (10%) Picking date: third week March 2020.
2. Cherry washed with sterilised water to decrease microbial contamination
3. First phase of fermentation in cherry for 60 hours in tanks with pressure relief valve (2 bar) at a temperature of 18 degrees Celsius.
4.Coffee is then de-pulped and floated
5. The Second phase of fermentation is anaerobic for 36 hours at 18 degrees Celsius.
6. Thermal shock wash - this phase is thought to transfix the secondary flavour development that had occurred in the fermentation
7. First: Washed in water at 35 degrees centigrade.
8. Second: Washed in water at 12 degrees centigrade.
9. Controlled drying for 29 hours, with air re-circulation at a temperature of 35 degrees Celsius and relative humidity of 25%, until reaching a grain humidity between 10% and 11%.
Beans: 100% Arabica
Tasting Notes: Peaches / Fruits / Plums
Body: 3/5 Sweetness: 4/5 Acidity: 2/5
Roast Level :