Colombia Penas Blancas Geisha Natural FILTER

Origin : Colombia
Region:  Acevedo, Huila
Altitude: 1750
Producer: Penas Blancas
Variety: Geisha
Process: Mosto Anaerobic Washed Thermal Shock

Tasting notes: Juicy, silky body with notes of fresh lemongrass, ginger, mandarin and honey.

From the esteemed coffee-growing region of Acevedo, Huila, Colombia, the Washed Geisha is a prime example of the Geisha varietal's renowned quality. Grown at 1750 meters above sea level in ideal conditions with temperatures ranging from 17 to 24°C, this coffee is celebrated for its intricate and sophisticated flavour profile.

The careful cultivation and processing of the Washed Geisha begin with the hand-picking of cherries at their peak ripeness, boasting a Brix level of 22-26°. Only the healthiest trees with optimal foliage are selected for harvest. The cherries are then subjected to a
floating and washing process, which includes a 5% alcohol wash to remove impurities and ensure pristine cleanliness.

The cherries undergo a unique two-step fermentation process, starting with a 12-hour oxidation stage in open plastic bags at room temperature, followed by a rinse to remove
floaters. The cherries are then submerged in 200-liter plastic drums for a 24-hour fermentation period. During this stage, “mosto” – a culture retained from previous fermentations – is introduced to accelerate the process and intensify the flavour profile.

 Afterward, the cherries are de-pulped and placed in closed plastic bags for an anaerobic fermentation environment, where they remain for 60 hours. To preserve the volatile compounds produced during fermentation, the process is abruptly interrupted with a hot water quenching stage, where the cherries are exposed to 50°C heat for 30 minutes,
followed by rapid cooling.

Drying is done with precision in a hermetically sealed stainless-steel dehumidifier until the coffee reaches a moisture content of 11%. The drying process, known as "Pristine Precision Drying," lasts for approximately 36 to 40 hours, followed by a two-week
stabilisation period to ensure optimal flavour retention.