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Colombia Geisha, Lot P-06, Finca Granja El Paraíso-92
Popayan, Piendamo, Cauca
An intensely aromatic and highly articulate Gesha, defined by crystalline florals and vibrant tropical acidity. The fragrance opens with orange blossom, jasmine and bergamot, layered with lemongrass and delicate rose. In the cup, the profile shifts toward luminous tropical clarity - starfuit (carambola), mandarin and lime zest - supported by white peach and apricot nectar sweetness. The anaerobic fermentation amplifies the fruit density and aromatic saturation, while the thermal shock washing preserves remarkable clarity and precision. The result is a cup that feels both expressive and controlled. Acidity is complex and juicy - citrus-driven but rounded by tropical sweetness. The mouthfeel is silky with a light syrupy weight, carrying into a long, perfumed finish of florals, bergamot and soft stone fruit. Elegant yet vibrant, thi Gesha balances fermentation character with varietal transparency, maintaing structure, sweetness and tea-like refinement throughout.
€25.00
Additional Information
The cherries are carefully hand-harvested at full ripeness and then sorted to ensure consistency in both size and density. To guarantee cleanliness and precision during processing, they go through two sanitation stages: first washed with ozonated water, followed by exposure to ultaviolet light. The fermentation takes place in two distinct phases. The first stage consists 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 is collect and reserved for later use in the secon phase. After this initial fermentation, the cherries are pulped and transferred into a second anaerobic fermentation, this time submerged in the recovered mucilage. This stage lasts 48 hours at a slightly higher temerature of 21°C. Once fermentation is complete, the coffee undergoes a thermal shock washing process initially rinced with warm water at 40°C, followed by 24 hours at 35°C to stabilise the profile and 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 producting a unique coffee that can be verified through the multiplw 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 phse 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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