Geisha 720h Diego Bermudez Finca El Paraiso 50g

ABOUT THE PROCESS

The Geisha varieties adapted to the Cauca region are characterized by a delicate, citric, aromatic, very fruity and vinous profile when fermented in cherry. The climatic conditions, the altitude, the terroir and the intense rains throughout the year allow the development of a brilliant profile that highlights the quality of this variety.

The process begins with the harvesting of overripe coffee cherries, which allows the coffee seeds to remain in contact with the pulp for a longer time, thus impregnating more fruit flavors.

The coffee cherries are then submitted to an ozone treatment, to reduce the unwanted microbiological load in this process, then passing to the bioreactor where they are fermented with cold water with the addition of lactobacillus for a period of 720 hours.

The coffee is then dried in a dehumidifier to remove moisture, preserving the coffee’s delicate notes and preventing over-oxidation of the coffee bean and stopping metabolic processes to prevent over-fermentation.