Colombia Finca Paraíso Geisha 7oz

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  70
• Funky
  40

Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation. One of two lots we selected from El Paraíso, this GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Luna offers stunning expressions of both varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. and process. The process begins with the selective harvesting of overripe Geisha cherries, which are placed in a tank to undergo their first 12-hour fermentation. The coffee is then pulped and fermented again for 48 hours, with the addition of the sweet, syrupy liquid produced during the first fermentation. Near the end of this second fermentation, Diego's thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace. Each step in this meticulous process was designed with the Geisha profile and Cauca terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. in mind, enhancing fruit flavors and preserving complexity. The result is a cup bursting with deep purple fruit notes complemented by citric acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it..