We are excited to introduce this super rare and mind blowing Geisha beans from the Colombia El Paraiso!

This Gesha Anti-Maceration coffee represents a meticulous and innovative processing method, designed to enhance the natural sugars, aromas, and flavors locked within fully ripe coffee cherries. After carefully selecting cherries at their peak ripeness, rich in sugars and flavor precursors, they are washed with ozone to remove excess microorganisms. The cherries are then placed into a tank, where a vacuum pump extracts the air, creating a negative pressure environment. In this vacuum state, the cherries begin to undergo a dehydration process, causing the internal liquids to be drawn out and collected at the bottom of the tank. Inside the tank, the cherries naturally separate into two layers.

The upper layer remains unoxidized, preserving the bright red hue of the cherries, while the lower layer is submerged in a solution, free of oxygen. As time passes, the cherries' porous structure absorbs the extraction liquid, causing the polyphenols to break down and the cherries to take on a darker, rich color. This process, known as "Antimaceration," takes place over a period of 720 to 1000 hours, depending on the conditions. During this time, the liquid permeates the coffee beans, imparting them with a deep, intense color and flavor.

Once the process is complete, the cherries are separated into their layers. The lower layer, which has undergone more intense flavor development, produces a richer and more concentrated profile. The cherries from this layer are then carefully dried using a dehumidifier, which removes moisture through cool air, preventing the loss of aroma and flavor precursors due to heat. This drying method ensures that the dense, rich flavors derived from the Antimaceration process are preserved in the final cup, offering a truly unique and intense coffee experience.

Coffee Review レビュー（公式ページ）

Blind Assessment
Richly sweet-tart, fruit-centered. Bing cherry, hazelnut, candied violet, ginger, sandalwood in aroma and cup. Bright, tartly juicy acidity; very full, syrupy mouthfeel. Complex, multi-layered, very long finish.

Bottom Line
A Colombia Geisha on steroids, processed by a proprietary and meticulous method that concentrates the fruit, spice and floral tones inherent in this coffee.