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

€134,50 / kg

Whole BeanV60 / KalitaChemexFrenchpress

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. She has studied various professions that have nothing to do with agriculture, such as law, criminology and accounting. Most importantly, she works shoulder-to-shoulder with her husband, with whom she develops agricultural projects for coffee producers. Together, they work to get the best quality coffee possible. Juliana has already adopted organic farming methods and is developing coffee production without agrochemicals. She uses agroecological practices that help protect and preserve the environment.

Juliana says the following about her passion, "One of my greatest passions is advocating for coffee producers in my community and working as a team to innovate in agriculture. I really enjoy producing coffee for the specialty industry to enhance the profiles produced on our farm. By tasting each batch, I can determine the fermentation process used and which way is best."

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