Colombia Jhoan Vergara Geisha Mosto Anaerobic Washed FILTER

About this coffee

From the esteemed coffee-growing region of Acevedo, Huila, Colombia, the Washed Geisha is a prime example of the Geisha varietal's renownedquality. Grown at 1750 meters above sea level in ideal conditions with temperatures ranging from 17 to 246C, this coffee is celebrated for its intricateand sophisticated flavour profile. The careful cultivation and processing of the Washed Geisha begin with the hand-picking of cherries at their peakripeness, boasting a Brix level of 22-266. 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 removefloaters. The cherries are then submerged in 200-liter plastic drums for a 24-hour fermentation period. During this stage, mosto 6 culture retainedfrom previous fermentations 6 is introduced to accelerate the process and intensify the flavour profile. Afterward, the cherries are depulped 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 506C 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 moisturecontent 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.