Our second time sourcing directly from our friends at Finca El Paraiso. And what a masterpiece of a coffee. A stunning Geisha, a result of exquisite agriculture and advanced processing techniques.
Named after Diego Samuel Bermudez’s youngest daughter - Letty.
An absolute beauty of a coffee boasting exceptional aromatic complexity.
Process
The Geisha varieties adapted to the Cauca region have been characterized by having a delicate,
citric and aromatic profile, which, thanks to the climatic conditions, the altitude, the terroir and
the intense rains throughout the year, allow them to develop a brilliant profile that highlights the
quality of this variety
The process of this profile begins with the harvest of the coffee cherries at their optimum ripening
point and with a higher concentration of sugars in the mucilage
Then cherry is depulped and fermented in wet processing with tropical yeast, to increase the
the fruity flavor and then the coffee is washed with thermal shock
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding
the over-oxidation of the coffee seed and stopping the metabolic processes to avoid
overfermentation
Stabilization and storage in a cool place
Selection and hulling according tothe quality standard
Our second time sourcing directly from our friends at Finca El Paraiso. And what a masterpiece of a coffee. A stunning Geisha, a result of exquisite agriculture and advanced processing techniques.
Named after Diego Samuel Bermudez’s youngest daughter - Letty.
An absolute beauty of a coffee boasting exceptional aromatic complexity.
Process
The Geisha varieties adapted to the Cauca region have been characterized by having a delicate,
citric and aromatic profile, which, thanks to the climatic conditions, the altitude, the terroir and
the intense rains throughout the year, allow them to develop a brilliant profile that highlights the
quality of this variety
The process of this profile begins with the harvest of the coffee cherries at their optimum ripening
point and with a higher concentration of sugars in the mucilage
Then cherry is depulped and fermented in wet processing with tropical yeast, to increase the
the fruity flavor and then the coffee is washed with thermal shock
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding
the over-oxidation of the coffee seed and stopping the metabolic processes to avoid
overfermentation
Stabilization and storage in a cool place
Selection and hulling according tothe quality standard
