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Colombia CGLE Las Margaritas Geisha Honey

Cupping notes

Lavender, orange, starfruit, guava, powdered cocoa, jasmine, chamomile.

Description

Cherry Selection: Cherries are harvested at optimal ripeness and sorted via flotation. Brix readings are taken to assess sugar concentration before fermentation begins.

First Fermentation: An 18-hour aerobic fermentation in open tanks initiates enzymatic activity and sets the foundation for flavour development.

Second Fermentation: After pulping, the coffee undergoes a second aerobic fermentation, for 72-hours.

Washing: No washing is applied, as this is a honey process. Retaining the mucilage enhances its sweetness.

Drying and Stabilisation: The coffee is dried in mechanical dryers at 38 °C over 3 to 5 days. It is then stored in climate-controlled warehouses at 18–19 °C to maintain quality and aromatic integrity.

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Origin

Colombia

Producer

Café Granja La Esperanza

Process

Honey

Altitude

1648-1852m

Species

Coffea Arabica