Colombian Geisha

This exceptional lot from Finca Puerto Alegre (Quindio region in Colombia) is grown in the mountains surrounding the town of Pijao at an altitude of 1450m. It mainly grows in the shade of small tropical trees called Leucaena, a plant that loses its foliage several times a year, providing a good source of natural fertilizer for the coffee trees. The new generation of producers in the Lopez family, owners of these plantations, has implemented numerous procedures to improve coffee quality by questioning every step of production and investing in infrastructure and innovation. The cherries are hand-picked by harvesters who use a refractometer to ensure they are at perfect ripeness. They then undergo carbonic maceration for 60 to 72 hours in airtight barrels. The temperature is maintained between 15 and 17°C throughout the process. Carbonic maceration must be carried out with great care and mastery, the objective being that the pressure created by the CO² allows a transfer of aromas from the fermenting fruit to the parchment, thus creating more lasting and intense aromas. The cup is full of complex fruity and floral notes, flavors typical of the famous Gesha coffee variety, intensified by the carbonic maceration process. Ultra-gourmand, it leaves a delicious honey sweetness on the palate.