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Light Roasted Geisha Coffee Variety, Uniquely Processed & Farmed by Diego Bermudez (LIMITED AMOUNT)
125g €24,75 (1kg/ €198)
This year marks our second collaboration with Diego Bermudez and his family from El Paraiso farm, providing a delightful opportunity to experience their renowned and innovative techniques. El Paraiso farm, aptly named a paradise, boasts an exceptional infrastructure and a team dedicated to producing and processing specialty coffee. Diego's brother, Alexander Bermudez, works closely with him to continuously elevate their techniques and implement new technologies, resulting in award-winning, environmentally friendly, and traceable coffee. With his scientific approach, Diego has created one of the most advanced and well-equipped facilities for processing and drying specialty coffee, complete with dedicated labs for physical and sensory analysis. Through his dedication to experimentation and environmental responsibility, he has been able to produce custom coffee profiles tailored to the preferences of his discerning consumers. This exquisite Geisha variety exemplifies why Diego's coffees are in a league of their own.
Variety
Variety
Geisha or Gesha coffee hails from the Arabica family, usually associated with beans from Panama. However, Gesha's ancestry traces back to 1931 Kaffa in Ethiopia, where it was first grown in the Gori Gesha forest. Carried to Latin America, the heirloom plant quickly developed a reputation amongst the specialty coffee world. Renowned for its floral, fruity flavor, the taste of Gesha can differ depending on its origin, often boasting hints of mango, guava, papaya, and citrus. This exquisite flavor can be attributed to Ethiopia where it has long reigned supreme.
Process details
Process details
Geisha Coffee Variety Washed
Process Details
-Hand picking only the cherries that are over ripe. The pulp of the cherry being more time in contact with the bean helps transmit more fruity flavours from the pulp to the bean.
-First fermentation stage is submerged underwater with the full cherry for 48 hours.
-The cherries are pulped and enter in the second fermentation for 24 hours adding Lactobacillus.
-The cherries are dried in a dehumidifier to eliminate as much moisture content whilst preserving the sweet notes of the coffee and avoiding over-oxidizing the bean as well as containing metabolic processes to avoid over fermentation.
-Coffee is left to stabilise in a cool dry room with controlled temperature for 20 days.
Location
Location
Origin: Colombia
Farm: El Paraiso
Region: Piendamo, Cauca
Altitude: 1960 m.s.l.
Area : 4 ½ hectares
Shade: Native trees
Coffee Supply Chain
Coffee Supply Chain
Actors involved in the coffee supply chain
Diego Bermudez (El Paraiso Farm) – CATA Exports - Lucky Cat - YOU 🫵🏼
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Free Shipping
In Germany, free shipping is offered for purchases over €38. In the EU & UK, free shipping is available for orders over €68.
