farm: Granja La Esperanza

producer: Rigoberto Herrera

altitude: 1700-2000 MASL

process: natural

varietal: geisha

Geisha XO

COLOMBIA

Geisha XO

cherry hard candy • rose petal • rum

Regular price $60.00 $0.00

farm: Granja La Esperanza

producer: Rigoberto Herrera

process: natural

varietal: geisha

*IF YOUR ORDER CONTAINS OTHER NON-LIMITED COFFEE, THE ENTIRE ORDER WILL ROAST & SHIP TOGETHER ACCORDING TO THE ROAST DATE LISTED ABOVE.

Coffee Review Assessment: 
Rich-toned, deeply chocolaty and fruity with savory undertones. Chocolate fudge, ripe wild strawberry, honey, macadamia nut, fine Roquefort cheese. Sweet-savory in structure enlivened by bright, juicy acidity; full, syrupy mouthfeel. Savory-sweet finish with notes of fine Roquefort, strawberry, and chocolate fudge.
About Farm:

Nearly a century old, Café Granja La Esperanza has taken great strides under Rigoberto Herrera’s leadership and forward-thinking vision. In the last decade, the farm has diverged from the traditional “C” market coffees to the more delicate and exquisite varieties coveted by the specialty coffee industry, including Geisha.

Those ten years of experimentation, education, and great effort culminated in a Triple Crown; they won 2nd, 3rd, and 7th place at the 2012 SCAA Best Coffee of the Year.

The trees grow in a unique landscape on the farm, on an elevated foothill between two mountain faces by the Pacific Ocean. The windward side receives a warm, mineral rich sea breeze while the leeward side rises over the Valle del Cauca and gives the valley intermittently cloudy weather. Being located between these two faces exposes the trees to fog at sunrise and sunset, with strong equatorial sun in the afternoon. The plentiful rain and rich volcanic soil provide conditions for the Geisha berries to reach optimal levels of sugar.

Fermentation

A Geisha in order to be consider X.O need to have a very control and prolonged fermentation process. The time that it takes to get the most exiting flavors is from 40 to 48 hours in special tanks at a room temperature but stored in a close facility to avoid high temperatures. The Brix level of this cherries especially selected for this exclusive protocol must be 18. Meaning that most of the cherries come from the higher lots of the farm Cerro Azul.

Drying Process

After the cherries are in the perfect fermented conditions, they are taken to a Silo (Mechanical dryer) where it starts the Drying process and it takes from 4 to 5 days with a break of 24 hours.

Storing: The Dried cherries are stored in a temperatures control Wearhouse and it maintain a temperature of 18 – 19o giving the perfect conidiations to have an stabilization of minimum 2 months.


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