El Paraíso - Letty Geisha, Colombia
Unroasted raw green coffee beans
| Farm: | Finca El Paraíso |
| Location: | Vereda Los Arados |
| Varietal: | Geisha |
| Process: |
Tropical Yeast Fermentation & Thermal Shock Washed |
| Altitude: |
1960 masl |
| Cup Score: | 89 |
| Cup profile: | Yellow fruits, caramel, floral, peach |
The geisha varieties adapted to the Cauca region have been characterized by having a
delicate, citric and aromatic profile, which, thanks to the climatic conditions, the altitude,
the terroir and the intense rains throughout the year, allow them to develop a brilliant
profile that highlights the quality of this variety, also in Finca El Paraíso we have a Yellow
Geisha mutation and this variety genetically develops an intense yellow fruit flavor, that
allows us make the perfect match between processing and the characteristics of the fruit.
The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage, then cherry is depulped and fermented in wet processing with tropical yeast, to increase the the fruity flavor and after the 48 hour of fermentation finish the coffee is washed with thermal shock to fix the aromatic precursors into the seed and the coffee is dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation.