Geisha Semi-Washed
$
11
/lb
This coffee undergoes a meticulous process, driven by Andrés' passion for showcasing the bean’s purest profile and unlocking its full potential. Every step is carefully monitored to bring out the best in the Geisha variety. The cherries first undergo a 48-hour fermentation with beer yeast, enhancing oxidation and stabilizing the flavor. The process then continues in mucilage, with the pulp remaining attached for 24 hours, during which the beans are stirred every 3 to 4 hours to ensure even fermentation. Next, the beans enter a two-stage drying phase: the first seven days at a lower temperature, followed by an additional 2 to 3 weeks at a higher temperature until they reach 12% moisture. The result is an exceptionally sweet and creamy coffee, with notes of brown sugar, lavender, and apricot.
Taste Profile
Variety
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How this coffee was produced
This is a semi-washed coffee, meaning it is depulped without water and then fermented with water, allowing for the development of sweeter, fruitier notes while maintaining the balance and clarity of a washed coffee.
Harvesting and Stabilization
Coffee is hand-picked and sorted, where 95% are fully ripe and fermented with added beer yiest for 48 hours.
Processing and Fermentation
The coffee is depulped and fermented in plastic tanks for 24 hours, with constant mixing to ensure a uniform fermentation process.
Drying
It is dried in two phases: first at a lower temperature for seven days, then at a higher temperature (below 40°C) until it reaches 12% moisture.
Andres Martinez
Andrés, a Biochemical Engineering who's always been marked by his coffee-growing roots, which motivated him to pursue a professional career linked to the coffee world.
El Sendero
He now owns two farms, both in Cauca: one, where he grows varieties such as Geisha, Chiroso, and Papayo, and another with Bourbon Rosado, Geisha, and Sidra. While he's in the process of improving his processing structure and capacity, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed to ensure a bigger and standirize volume.
1750 m
4 Hectares & 3 employees
Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra
April - May
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