El Paraiso “Sake” Geisha
ALTITUDE : 1960 M.A.S.L.
FERMENTATION: DEPULPED WITH LACTOBACILLUS TECHNIQUE: THERMAL SHOCK WASH
PROCESS: WASHED WITH FERMENTATION
TASTING NOTES: ROSE BLOSSOMS, PINK LEMONADE, SWEET AND JAMMY, CITRUS
The Geisha varieties adapted to the Cauca region have been characterized by having a citric, aromatic, very fruity and winey profile when fermented in cherry, thanks to the climatic conditions, the altitude, the terroir and the intense rains in the year allow the development of a brilliant profile that highlights the quality of this variety.
The process begins with the harvest of overripe grape point coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnate more fruit flavours from the pulp.
Then cherry is depulped and fermented in wet processing with tropical yeast, to increase the the fruity flavour and then the coffee is washed with thermal shock
After the coffee cherries have two fermentation phases, the first in sumerged cherry for 48 hours and the second depulped coffee in solid state for 24 hours with adition of Lactobacillus
Dried in a dehumidifer to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation
Stabilization and storage in a cool place
Selection and hulling according tothe quality standard
Description of sensory characteristic
AFTERTASTE: Prolonged, Lingering
ACIDITY BODY: Bright Silky, juicy