This nano batch of Colombian Geisha expresses a complex and elegant profile, where bright raspberry and blackberry notes stand out, accompanied by a fresh herbal background. Its lactic fermentation enhances a silky texture and vibrant acidity, added to delicate floral and citrus nuances. A coffee with character, the result of a regenerative approach and constant innovation.
La Palma & El Tucán has become a benchmark for innovation and sustainability in Colombia. Since its beginnings, they have redefined the way of growing coffee through polyculture and agroforestry practices that enrich biodiversity and regenerate the soil. This Geisha lot comes from a farm that combines species such as banana, guama and balú, which nourish and protect the coffee ecosystem.
This coffee is part of its most exclusive category, born to pay tribute to excellence and commitment to quality. With only 10% of the annual production destined to these high scoring micro lots, each bean represents the dedication and resilience of a pioneering coffee growing community.
Process
This Geisha underwent a carefully controlled lactic fermentation. After initial stabilization, the cherries were fermented for 93 hours and then the mucilage for an additional 24 hours. Drying was first done on raised beds for over 46 days (1,117 hours) and finished with mechanical drying for 64 hours. This detailed process intensifies the sweetness and highlights the aromatic complexity that defines this coffee.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Opus #8
Recommended mineral water: Lanjarón
We used 19 grams of coffee per 280 grams of water at a temperature of 93º.
We add the water in 4 pours. First pouring 70 grams, after 30 seconds we make the second pouring until we reach 140 grams, at 1:00 minute we make the third pouring until we reach 210 grams, finally at 1:30 minute we make a final pouring of 280 grams.
The total infusion time should be 3 minutes and 2 seconds, obtaining with this recipe a TDS of 1.41% and an extraction percentage of 21.18%.
