We are excited to introduce this rare Geisha beans from the Colombia Granja Paraiso!
The Geisha varieties adapted to the Cauca region have been characterized by having a delicate, citric, aromatic, very fruity and winey profile when fermented in cherry, due to the climatic conditions, the altitude, the terroir and the intense rains in the year allow the development of a brilliant profile that highlights the quality of this variety.
The process begins with the harvest of overriped coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnate more fruit favors from the pulp. A short fermentation in 12 hours, and then depulped and add liquid pulp extract and continue liquid fermentation for 48 hours. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation.
Blind Assessment Richly aromatic, chocolaty and fruit-forward. Dark chocolate, bergamot, lychee, musk, tarragon in aroma and cup. Juicy-bright acidity; plush, syrupy mouthfeel. Intense, quite long finish with leading notes of dark chocolate and tarragon.
Bottom Line A focused, intensely perfumed, experimentally processed Colombia Geisha that’s, at turns, chocolaty, musky, tropical and sweetly herbaceous.