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Colombia, Finca Julia Natural

Colombia, Finca Julia Natural

Colombia, Geisha

48hrs Anaerobic & Aerobic fermentation, Natural

Variety: Colombian Geisha
Process:  Anaerobic & Aerobic fermentation, Natural
Altitude: 1.550 - 1.600 masl.
Crop Year: 2020

Region: Trujillo, Valle De Cauca

Tasting Notes:
Jasmine, Ripe Tropical Fruits, Mango, Pineapple, Strawberry
GEISHA Natural, Anaerobic/Aerobic (double fermentation)

One of the most important and sensitive steps to produce specialty coffees is the process. Our aim is to have a mass with minimum average of 24-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive to our site with the ripest cherries from the lot, we start the floating process. In this step, we rapidly put the cherries in a tank with water to take out the non-dense coffee cherries and coffee tree leafs that start floating.

After floating, the process continues by hand sorting beans in raised beds before the fermentation process. In hand sorting, we separate the unripe/partial unripe cherries and also the overripe cherries. Once we have the perfect cherries, we start the anaerobic fermentation process by putting the coffee cherries inside of a tank with no air or oxygen for 24 hours at (16-24°C). After this step we open the tanks

for Aerobic fermentation process with minimum amount of cold fresh  water for another 48 hours.

In this Natural process, we put the fermented coffee to drain on raised beds for 3-5 days, then on the mechanical drier for 24-36hr to do a quick dehydration (32-38°C) (the drier is turn on about 12hr per day), then we take the coffees to the Sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 30-38°C. The drying time takes between 20 to 25 days.

After the coffee is dried we put it in GrainPro bags for 30-60 days for stabilization purposes. We then move forward with milling, electronic sorting and hand sorting for packaging.

The anaerobic/aerobic process that we are using allows us to emphasize the great characteristics that we are finding in our GEISHA coffee beans. The Floral and Lemongrass smell and taste, panela, caramel, delicate long residual, good acidity and the particular sweet and citric flavors (Mandarin), are all highlighted with this process. We want it to allow the expansion of the wonderful behaviors of the coffee in the cup, and stimulate all senses of whoever is experiencing it.