The Geisha varieties adapted to the Cauca region have been characterized by having a delicate, citric, aromatic, very fruity and winey profile when fermented in cherry, due to the climatic conditions, the altitude, the terroir and the intense rains in the year allow the development of a brilliant profile that highlights the quality of this variety.
The process begins with the harvest of overripe grape poin coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnatemore fruit avors from the pulp.
The make a cherry short fermentation in 12 hours, and then depulped and add liquid pulp extract and continue liquid fermentation for 48 hours.
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation.
Stabilization and storage in a cool place.
Selection and hulling according tothe quality standard.
