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€17.90
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Experience the vibrant complexity of these Geisha beans grown by third-generation coffee producer Martha Cecilia Rodriguez in the lush highlands of Palestina, Huila.
Colombia's location along the equator gives it the advantage of two harvests per year, ensuring fresh coffee year-round. Its three Andean mountain ranges, stretching from north to south, create diverse climatic and cultural regions, resulting in distinct flavor profiles for coffee from each department.
Martha Cecilia Rodriguez, a third-generation coffee grower, runs a small 2-hectare farm at 1,800 masl in Palestina, Huila. Seeking to improve profitability and provide a better future for her family, she transitioned from traditional coffee varieties to the prized Geisha. Determined to compete in the specialty coffee market, she dedicated herself to mastering both cultivation and advanced processing techniques.
In 2021, Martha began experimenting with natural processing methods and anaerobic fermentation protocols, refining her craft to create truly distinctive coffees.
Process: 90H Anaerobic Natural.
She carefully handpicks ripe Geisha cherries before sealing them in barrels for 90 hours of fermentation. The cherries are then sun-dried on a covered patio for 30 days, a meticulous process that enhances their complexity and sets her coffee apart in the market.
In the cup: The result is a beautifully intricate cup bursting with tropical fruit flavors – banana, mango - layered with decadent notes of macerated raisin, all balanced by a bright orange-like acidity.
Recommended resting period: Allow at least 8 days for filter roasts.
| Origine |
|---|
| Colombia |
| Regione |
| Huila |
| Santa Teresa - Martha Cecilia Rodriguez |
| Palestina, Huila |
| Altitudine |
| 1800 m s.l.m. |
| Cultivar |
| Geisha |
| Lavorazione |
| 90H anaerobico naturale |
| Tostatura |
| Per filtro |
| Note sensoriali |
| Banana, mango, uvetta macerata, acidità dell'arancia |
