Geisha Luna
"An intense fragrance of grape gummies, strawberry jam, Calpis, and florals fills the air upon grounding. On the palate, juicy grape soda, strawberry gummies, and blueberry create a lush sweetness, while peach and bergamot add complexity. The finish is long and indulgently sweet."
Geisha Letty
"Upon grounding, the dry aroma bursts with notes of honeyed- peach, lychee, strawberry, and rose. The sip is filled with the luscious flavors of peach Calpis and lychee gummies, accented by soft bergamot and a lingering rose fragrance. The result is a sweet, enchanting experience."
Geisha Sake
"Upon grounding, the aroma reveals vibrant notes of lemongrass, lime, ginger lily, and black tea. The first sip unfolds with refreshing flavors of lemongrass, lemon zest, and lime, accompanied by hints of fresh ginger and delicate floral undertones. The profile is crisp, bright, and invigorating."
After 10 years of farming coffee, Diego Samuel coffee was part of the Colombian COE in 2018. His coffee was ranked at #10 for his washed bourbon scoring 89.76 points. Known for his expertise in modulating coffee notes, he has been producing high quality coffee from the Finca El Paraiso.
El Paraiso is a family-run coffee farm in Piendamo, Cauca, Colombia, led by Diego Samuel Bermúdez. Since 2008, Diego and his family have transformed their once-abandoned farm into a globally recognized producer of specialty coffee. His dedication to innovation and precision in coffee processing has earned multiple regional and international awards, solidifying El Paraiso as a leader in experimental fermentation techniques.
The farm cultivates a variety of high-quality coffee trees, including Bourbon, Laurina, Gesha, Castillo, and Colombiano. Among these, their Geisha collection stands out, showcasing the farm’s mastery in processing and flavor development.
This selection features three exceptional Geisha lots, each processed using distinct fermentation and thermal shock techniques:
- Luna – Double Anaerobic Thermal Shock
- Letty – Aerobic & Anaerobic Thermal Shock
- Sake – Vacuum-Sealed Lactic Fermentation & Thermal Shock
While each coffee undergoes unique processing, all three lots incorporate the thermal shock technique, where the fermented coffee is first washed with 40°C water, inducing a temperature shock. It is then washed a second time at 12°C before being mechanically dried at 35°C for 34 hours until the beans reach a final moisture content of 10-11%.
Luna Geisha
For Luna, the coffee cherries are harvested at peak ripeness, ensuring high sugar concentration in the mucilage. The cherries oxidize for 12 hours before depulping and then ferment for 48 hours in cherry pulp distillate with 'red wine yeast'. This process intensifies dark, nectarous fruit flavors, enhancing the coffee’s depth and body.
Letty Geisha
The first stage of fermentation occurs in an anaerobic bioreactor with a pressure-controlled system at 18°C for 48 hours. Following this, the cherries are pulped and subjected to a second fermentation at 21°C for another 48 hours. Leuconostoc bacteria, widely used in fermented foods like kimchi and sauerkraut, are introduced to enhance lactic acid production, resulting in a coffee with a velvety texture and heightened complexity.
Sake Geisha
For Sake, the cherries are placed in a sealed tank with water and tropical yeast and fermented for 48 hours. After pulping, the coffee undergoes thermal shock, followed by an additional 24-hour solid-state fermentation with Lactobacillus bacteria in parchment form. This fermentation mimics the smooth sweetness of sake, producing a coffee with silky texture and rich umami notes.
Variety : Geisha/ Yellow Geisha for Letty
Altitude : 1930 masl
Processing : Experimental Protocol
Origin : Pendiamo, Cauca