Colombia - Las Marias Salpicon Geisha | 96 hour Anaerobic Natural - 100g - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40

Las Marias Estate is the newest farm of the Giraldo family, Jose was intentionally looking for a farm with high elevation, surrounded by native forest and with luminosity conditions that would bring out the best quality of the most exotic coffee varietals. Pijao, Quindio is a super small town in the heart of the Andes Mountains, a quiet and peaceful place Where while looking for land Jose discovered Las Marias, a farm abandoned 20 years before. The farm was covered with grass and invasive plants, but there were some rare cherries in the middle of that mess - 7,000 Trees of 70 year old TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. in an abandoned state. They recovered those Typica trees and started the selection of the best genetics they wanted to grow in Las Marias. Of course 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. was the crown varietal they wanted to grow there. They obtained seeds from Panama and carefully nourished those trees. As elegant and fragile as they are in cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees., these trees are equally fragile in the growing process. For this Salpicon lot , they picked only the best of the selection of their Geisha Genetics in Las Marias. The cherries were picked at the perfect moment of ripeness (when the brix grade was > 22)and then sent to the Cafe 1959 Facilities at La Clarita Drying station and fermented in sealed tanks with naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. CO2 produced by the same fermentation for 96 hours. The coffee was then subjected to a lengthy, slow drying process lasting an average of 40 days. Recommendation: RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 2-3 weeks Filter brew: 1:15-16, 91c Espresso: 1:2.7 - 88c, 32s