This Geisha highlights the variety with florals, delicate, tea like but with more fruity character. With the anaerobic dry fermentation, the submerged fermentation results in more deep florals, richer body, but dry fermentation highlights brightness and bright florals.

This Geisha has punches of sweetness of Blueberry, Honeydew Melon, and Lavender Honey.

PRODUCER

Wilder Lazo is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother.

Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.

PROCESS

The anaerobic fermentation emphasizes the true coffee character, as most microorganisms work much slower compared to aerobic "fermentation" (actually more correctly referred to as oxidation, as fermentation, by definition, is an anaerobic process). In coffee processing, however, everything that happens "between picking and drying" is mistakenly referred to as fermentation.

Wilder Lazo ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans.

After harvest he pulps the cherries immediately, puts them into blue fermentation tanks, puts the lid on and lets it ferment during 120 hours. After that it’s fully washed and dried in marquesinas during 12 days.

VARIETAL

The Geisha Varietal is a very rare and highly prized variety of Arabica, originating from Gori Gesha forest in Ethiopia. Famous for its exceptional floral and sweet flavour profile, often compared to jasmine and tea. The varietals distinctiveness, delicate nature, lower yield and high demand contribute to its elevated price in the specialty coffee market.

We suggest letting the coffee rest for 2-3wks.

Transparency:

We paid Desarrolladores Cafe: $71/kg cad

Roasted Cost: $83/kg cad