La Terraza Honey Geisha - Colombia Filter
Clementine, Yellow plum, Nougat
26,90 €

134,50 € / kg

Whole BeanV60ChemexFrenchpress

This honey-processed coffee caresses the taste buds with notes of fruity clementine, yellow plum and delicately melting nougat.

About the coffee

The fermentation of the coffee at La Terreza farm in Colombia begins with the harvest of the very ripe cherry. Fermentation is carried out in plastic tanks, where the cherries rest for about 24 hours and are then passed on to pulping. The process is carried out dry in order to leave as much mucilage as possible in the bean and to obtain the maximum sweetness. The second fermentation phase lasts a maximum of about 60 hours. The PH of the mucilage during the fermentation process ranges from 3.7 to 4.1, and the average temperature in the fermentation tank can range from 12° to 29°. This temperature directly affects the behavior of the bacteria present, which begin their activation and multiplication at 5°. Finally, the coffee is lightly washed, preserving as much mucilage as possible, and sun-dried in marquesinas for 20 days.

The Honey Process is a blend of Washed and Natural. For many coffee lovers, this is the golden middle ground. The result is a naturally sweet flavor profile rich in fruity and nutty notes.

About the farm

Juliana Guevara is relatively new to the coffee business and has been working as a coffee producer since 2017. 

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