Colombia Geisha Natural Finca El Pariaso / Diego Bermudez - GREEN BEANS

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------- WARNING! You are looking at Unroasted Green Raw Beans ------

Colombia Geisha Natural Cauca Colombia

CUP PROFILE: Stone Fruits, Honeysuckle + Tropical • Savory

Farm: Finca El Pariaso / Diego Bermudez

This coffee is full of fruit and florals, a cup that shifts from bold intensity to playful sweetness. The wet aroma bursts with notes of strawberry, floral, apple juice, and a candy-like lemon-lime tartness—like opening a fresh pack of Life Savers. As the coffee cools, it transforms into lavender, mango, and passionfruit, evoking tropical Kool-Aid and bright citrus candies.

In the first sips, expect a tropical fruit-forward punch with a vivid, almost electric acidity. Lemon-lime, yellow Life Savers, and sweet tarts dominate the hot cup. As it cools, the structure softens into rounder, juicier tones of orange and mango, with a lingering sweetness that keeps you coming back for more. This one is a favorite for those who love expressive coffees.

Roaster’s Notes

Some coffees whisper; this one shouts. We love how bright and dynamic this coffee is, with layers of tropical fruit, citrus zing, and floral complexity. If you enjoy intensely processed naturals with big fruit character, this coffee is for you. It's a conversation starter, a coffee that demands attention, and a must-try

Roast Level: Light to showcase its vibrant fruit notes.
Resting Time: 7–10 days for optimal balance.

Let this one cool—it only gets better.

Processing Protocol:

Coffee Variety: Geisha

Farm: Finca El Paraíso main farm

Altitud: 1960 Masl

Process: Natural

Drying Method: Controlled drying using a dehumidifier machine

1. Harvesting

• Select only fully ripe cherries (Brix level: 21–24).

• Harvest early in the morning to preserve freshness.

2. Sorting

• Hand-sort cherries to remove underripe, overripe, or damaged fruit.

• Float cherries in clean water to remove floaters and ensure uniformity.

3. Pre-Fermentation Rest (Optional)

• Rest cherries in shaded, cool conditions for 12–24 hours to allow enzymatic activity to begin.

4. Drying in Dehumidifier Machine

• Load cherries in thin layers (no more than 5 cm thick) onto drying trays.

• Initial temperature: 30–35°C (86–95°F), gradually reduced to 25°C (77°F) over the drying period.

• Relative humidity inside the dryer: maintained at 40–50%.

• Airflow: constant and gentle to ensure even drying without overheating.

• Duration: 8–12 days, depending on ambient conditions and machine capacity.

• Target moisture content: 10.5–11%.

5. Stabilization (Resting)

• Rest dried coffee in GrainPro bags for 15–20 days in a temperature-controlled environment (18–20°C / 64–68°F) to stabilize moisture and allow flavor development.

6. Milling

• Hull the dried cherries carefully to avoid damage to beans.

• Further sort and grade according to size, density, and color

Our Roast Level:

Light 11% weight loss