COLOMBIA - El Paraiso Luna Geisha (Double Fermentation Thermal Shock)
COLOMBIA - El Paraiso Luna Geisha (Double Fermentation Thermal Shock)

COLOMBIA - El Paraiso Luna Geisha (Double Fermentation Thermal Shock)

Regular price $400.00
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Hydrangea (Berkeley, CA)

Colombia - El Paraiso Luna Geisha 227g

Tastes Like: Egg Waffle, Blueberry, High Mountain Oolong Tea
Origin: El Paraiso, Cauca
Variety: Geisha
Producer: Samuel Diego Bermudez 
Elevation: 1930 masl
Process: Double Fermentation Thermal Shock

The Geisha varieties that have adapted to the Cauca region are characterized by their delicate, citric, aromatic, very fruity, and winey profile when fermented in cherry. This is due to the climatic conditions, altitude, terroir, and intense rains throughout the year, which allow the development of a brilliant profile that highlights the quality of this variety.

The process begins with the harvest of overripe grape-like coffee cherries. Due to their longer contact time with the coffee seeds, they manage to impregnate more fruit flavors from the pulp. The cherries then undergo a short fermentation of 12 hours, after which they are depulped and liquid pulp extract is added. This is followed by a liquid fermentation for 48 hours.

The coffee is then dried in a dehumidifier to remove humidity, which preserves the soft notes of the coffee and avoids over-oxidation of the coffee seed. This also stops the metabolic processes to prevent overfermentation.