Colombia Geisha Reinaldo Lopez
Reinaldo has dedicated his entire life to agriculture, working side by side with his wife and their four children. On his farm, Providencia, he cultivates various coffee varieties: Geisha, Yellow and Red Caturra, F6, and Pink Bourbon. Less than one hectare of land is dedicated to the Geisha variety, with a total of only 1,700 plants. The annual production of this coffee is limited to just 1,150 kg.
Thanks to the plantation's location, at approximately 1,750 meters above sea level, and the climatic conditions, this coffee requires a long maturation period. This slow maturation allows each bean to absorb unique and distinctive aromas and flavors.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
This coffee offers a full-bodied experience with a delightful citrus acidity. It boasts particularly fruity and floral notes, creating a truly enjoyable tasting experience.
Green Coffee Analysis
Grain analysis
Screen:
17 up
Humidity:
11,0 %
Density:
773 g/L
Storage environment analysis
Humidity:
52 %
Temperature:
27° C
More Info
Geisha coffee cherries are harvested at the peak of their ripeness to ensure the highest concentration of sugars and aromatic complexity. After harvesting, which is done manually to select only the best fruits, the cherries are processed within 5 hours to preserve their freshness and organoleptic characteristics.
The fermentation process, crucial for the development of the aromatic profile, lasts from 48 to 72 hours. During this period, the cherries ferment, undergoing a biochemical transformation that contributes to the development of complex and distinctive notes.
Once fermentation is complete, the cherries are placed on raised tables and left to dry in the sun for a period of 20-24 days. This natural drying method allows for slow and even drying, essential for maintaining the quality of the beans. The raised tables, often called "African beds," ensure optimal air circulation, preventing mold formation and guaranteeing uniform drying.
These rigorous processing methods give Geisha coffee its characteristic sensory profile, making it one of the most prestigious coffees in the world.
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