CUP SCORE 92.00 (SCA cup protocol)
Jasmine / Pineapple / Mango / Passion Fruit / Peach / Nutmeg
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
THE STORY BEHIND
Geisha (the Spanish spelling of the word Gesha) is a variety of coffee crop under the Genus of Arabica. Originally found in Ethiopia by Mount Gesha and hence name Gesha, its roots are from Ethiopia. One of the first experiments at bringing this variety out of Ethiopia occurred in Panama and Costa Rica. The challenges in getting the Gesha (then named Geisha by Spanish speakers) to grow and produce coffee cherries were immense. Once these challenges were overcome the results in the cup were unlike any coffee ever tasted. The Geisha provides a high level of complexity with a delicate almost tea like body. With its generally elongated beans and distinctive floral and chocolate cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees.
Cerro Azul is located in a zone with high wind speed and sudden temperature changes during day and night, the warm winds from the valley of Cauca are combined with the cold wind coming from the Pacific Ocean creating the ideal microclimate for the Gesha.
The coffee is cultivated in an agro-ecological using the best agricultural practices
KEY FACTORS IN PRODUCTION
1. Manual and rigorous picking. The pickers must be trained to recognize the color where cherries are at the precise ripeness that guarantees an optimal levels of sugar depending of the process (natural-honey-fully washed) that that specific coffee lot is destined for.
2. After the picking, the coffee cherries are left 48 hours in stainless steel Silos and then moved to solar drying for as long as 28 days. The fermentation process is constantly supervised and coffee is stirred and sensorial tested to determine the ideal fermentation based on the cup profile wanted.
3. Dried cherries are then packed in GrainPro bags to protect from temperatures changes.
4. Every coffee lot is sampled and quality assessed and retrieved to the main warehouse. This a very important part of the quality control process since it allows the laboratory to go back to the process and make any necessary adjustments to obtain the cup profile required by the client.
5. Once the quality has been checked, the coffee is placed in other warehouse and it will be ready to be dry milled, vacuum packed and exported according to client’s needs.