About the farm
Altitude
1750 m
Size
4 & 3 employees
Varieties
Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra
Harvest Season
April - May
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Andres' Semi-Washed Geisha
This coffee undergoes a meticulous process, driven by Andrés' passion for showcasing the bean’s purest profile and unlocking its full potential.
Every step is carefully monitored to bring out the best in the Geisha variety. The cherries first undergo a 48-hour fermentation with beer yeast, enhancing oxidation and stabilizing the flavor. The process then continues in mucilage, with the pulp remaining attached for 24 hours, during which the beans are stirred every 3 to 4 hours to ensure even fermentation. Next, the beans enter a two-stage drying phase: the first seven days at a lower temperature, followed by an additional 2 to 3 weeks at a higher temperature until they reach 12% moisture.
The result is an exceptionally sweet and creamy coffee, with notes of brown sugar, lavender, and apricot.
Taste Profile
- Apricot
- Lavender
- Brown Sugar
Variety
Geisha
Andres' Semi-Washed Geisha
Product variants
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
About the producer
Andres Martinez
He began his career at Tecnicafé, an institute in Cauca dedicated to coffee research and innovation, where he worked for a year. Later, he joined Finca El Paraíso, a farm recognized in the specialty coffee industry, where he worked with Diego Samuel Bermúdez, a well-known coffee grower. At this farm, Andrés was in charge of soil studies and process standardization. Recently, Andrés left his position at El Paraiso to focus on his own coffee project. He now owns two farms,...
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