Geisha Letty | Diego Bermudez Finca El Paraiso | Cauca, Colombia
- Regular price
- $24.99
- Sale price
- $24.99
Geisha Letty Diego Bermudez Finca El Paraiso Cauca, Colombia
CUP PROFILE: Yellow Fruits, Peach Rings, Creamy
- BODY: MEDIUM
- ACIDITY TYPE: CITRIC
- PROCESS: DOUBLE ANAEROBIC FERMENTATION LOW TEMPERATURE WITH TROPICAL YEAST
- Altitude (MASL) 1960
A beautifully expressive coffee with a sweet, aromatic profile reminiscent of juicy peaches, peach rings, and ripe stone fruit. The aroma opens with delicate florals, sweet syrup, and creamy fruit purée.
As the cup develops, layers of pineapple, gummy peach candy, and soft creaminess emerge, creating a complex, almost perfume-like interplay of flavors. As it cools, the profile becomes increasingly tea-like, revealing notes of black tea, oolong, and fleshy peach.
The finish is lingering and fruit-forward, balancing vibrant sweetness with delicate floral and tea-like characteristics.
Overall Impression: A complex, evolving coffee with candy-like peach sweetness, creamy texture, aromatic florals, and an elegant tea-like finish.
To most of you, Diego Bermudez needs no introduction. Our approach is to get the most origin characteristics out of this bean and have the processing elevate the tasting experience even more. This is a special one and so excited to share this with you!
The geisha varieties adapted to the cauca region are characterized by a delicate, citric, aromatic, very fruity and vinous profile when fermented in cherry. The climatic conditions, the altitude, the terroir and the intense rains throughout the year allow the development of a brilliant profile that highlights the quality of this variety.
The process of this profile begins with the harvesting of coffee cherries at the optimum point of maturation and with a higher concentration of sugars in the mucilage.
Next, the coffee cherry is pulped and fermented in a wet process with tropical yeast to increase the fruity flavor, and then the coffee is washed with thermal shock.
The coffee is finally dried in the titan, an equipment developed by finca el paraíso that uses condensation to remove moisture, preventing the coffee’s delicate notes to volatilize and preventing over-oxidation and over-fermentation, by immediately stopping metabolic processes.
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