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Colombia Geisha, Lot P-06, Finca Granja El Paraíso-92
Popayan, Piendamo, Cauca
An intensely aromatic and highly articulate Geisha, definedby crystalline florals and vibrant tropical acidity. The fragrance opens withorange blossom, jasmine and bergamot, layered with lemongrass and delicaterose. In the cup, the profile shiftstoward luminous tropical clarity – star fruit (carambola), mandarin and lime zest- supported by white peach and apricot nectar sweetness. The anaerobicfermentation amplifies the fruit density and aromatic saturation, while thethermal shock washing preserves remarkable clarity and precision. The result isa cup that feels both expressive and controlled. Acidity is complex and juicy -citrus-driven but rounded by tropical sweetness. The mouth feel is silky with alight syrupy weight, carrying into a long, perfumed finish of florals, bergamotand soft stone fruit. Elegant yet vibrant, this Geisha balances fermentation characterwith varietal transparency, maintaining structure, sweetness and tea-likerefinement throughout.
€25.00
Additional Information
The cherries are carefully hand-harvested at full ripenessand then sorted to ensure consistency in both size and density. To guaranteecleanliness and precision during processing, they go through two sanitationstages: first washed with ozonated water, followed by exposure to ultravioletlight. The fermentation takes place in two distinct phases. The first stageconsists of 52 hours of anaerobic fermentation with the whole cherries at 18°C.during which selected yeast is introduced. At the same time, the mucilage iscollect and reserved for later use in the second phase. After this initialfermentation, the cherries are pulped and transferred into a second anaerobicfermentation, this time submerged in the recovered mucilage. This stage lasts48 hours at a slightly higher temperature of 21°C. Once fermentation iscomplete, the coffee undergoes a thermal shock washing process initially rinsedwith warm water at 40°C, followed by 24 hours at 35°C to stabilise the profileand moisture content.
History
Granja El Paraiso-92 is a family that produces different varieties such as Jave, Bourbon, Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee that can be verified through the multiply awards obtained. Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant. The processes applied to the different coffees start with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, then the coffee is pulped and subjected to a second fermentation phase, when the second phase ends, a bean sealing process is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
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