Geisha Washed
$
13.5
/lb
This coffee follows a meticulous and carefully controlled process to maximize the attributes of the Geisha variety. Andrés begins by fermenting the cherries for 18 hours, promoting balanced oxidation that enhances flavor stability. Then, they undergo mucilage fermentation for 12 hours, with stirring every 3-4 hours to ensure uniform collection. Afterward, the coffee goes through an initial drying phase for two days before undergoing a second fermentation with the leachate in sealed tanks for 48 hours. This rigorous process ensures homogeneous fermentation throughout the batch, enhancing the coffee’s natural sweetness—one of the most distinctive characteristics of the Geisha.
Taste Profile
Variety
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How this coffee was produced
This is a washed process with double fermentation, utilizing both the mucilage and fruit juice.
Harvesting and Stabilization
Coffee is hand-picked and sorted, where 95% are fully ripe and depulped after 18 hours of fermentation
Processing and Fermentation
The coffee is depulped without water and left to ferment for 12 hours, with the cherries stirred every 3 to 4 hours. It then undergoes an initial drying phase for two days before being rehydrated with its own juices for 24 hours, after which it is thoroughly washed
Drying
It is dried in sun-bed driers for 3 to 4 weeks
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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