A new Geisha coffee has arrived from El Vegel Farm, which has previously achieved top rankings in the Cup of Excellence.
This Geisha is produced in San Pedro, located in San Juan de la China. The producer, Milton, originally cultivated traditional varieties such as Castillo and Caturra with his father. However, after encountering Geisha and being captivated by its flavor, he converted about 25% of his land to grow Geisha, fueling his relentless passion for specialty coffee.
This Geisha, named GeshaClouds, is a microlot created in collaboration with the supplier, FOREST COFFEE.
In this process, the cherries undergo anaerobic fermentation in a low-tone environment for 84 hours, with stirring every 12 hours using special machinery.
After fermentation, the cherries are cooled over six hours to remove excess moisture before moving to the drying stage.
The drying process starts with 6 to 8 hours of machine drying to prevent over-fermentation. Subsequently, the cherries are transferred to raised drying beds where they naturally dry over 24 to 32 days.
Upon tasting, this coffee offers a pure fruit sensation reminiscent of Watermelon and Peach, along with the floral notes of Jasmine that are characteristic of Geisha.
Please take this opportunity to try this world-class Geisha.
Variety: Caturra / Castillo
Altitude: 1,900m
Processing: Natural Anaerobic
Tasting Notes: Blueberry, Chocolate, Acai, Juicy, Long After
