Guatemala Santa Felisa Sunrise Geisha
This is another collection by the Santa Felisa SA and is planted in their Santa Felisa farm. The Meneses sibilings had planted Geisha in 2006 which they imported from CATIE.
What we have here is a competition grade geisha which was competing in the COE 2017 and was placed at #7 with cupping score of 88.36.
This Geisha is processed differently from the other geisha collection that we have from Santa Felisa. Riped cherries were picked when its Brixes reach 22. This is to ensure that the percentage of sugar is high so that it will transform them into acids. The coffee fruit is then is placed in a wooden box to initiate the Heap fermentation for 8 hours. This is to ensure that acid is produced in this case Lactic acid before it is being placed on the African raised beds for 15 days.
This manipulation of flavour is truly outstanding. When roasted as medium like, the coffee is has a high floral notes neroli, bergamot and jasmine which intertwined to create a fine dry fragrance. At first sip to notes is jasmine and begamot is clear. The coffee has an aroma of orange mandarine followed by the flavour of honey, white peach. The coffee is dense with caramel like body and the flavour is definitely elegant.
Neroli, bergamot, honey lemon, jasmine, and grapefruit are intertwined to create a fine dry fragrance. Continue to sip the mouth jasmine and bergamot
The aroma of mandarin and lemon peel is followed by the flavors of honey, pear, orange blossom and white peach. The taste is dense and the flavor is delicate and elegant.
Varietal : Geisha
Altitude : 1500 masl
Process : Heap Fermentation/Lactic
Origin : Santa Felisa, Acatenango
Notes : 2017 Guatemala COE #7