COLOMBIA GESHA EL PARAISO 200G

A lot so simple, yet so sophisticated, that puts the focus on varietal and terroir. The El Paraiso farm is, as the name suggests, a true coffee paradise, here Diego uses the best engineering and technology that we have seen on a coffee farm throughout our travels to the origins. A special varietal, from a renowned farmer who uses the best practices and equipment, Colombia Geisha El Paraiso can mean nothing other than the best representation of the authenticity of specialty-level coffee. About the processing Diego's nephew, Daniel Bermudez, briefly tells us the steps of the process behind this Geisha: “This is in theory a very simple process, but it also requires a lot of attention. We have this Geisha, perhaps the purest variety from the farm, which does not produce much. The cherries are harvested and selected by hand, after which they are washed and disinfected with ozone. In the first stage of fermentation, the cherries are immersed in water for 36 hours in an open environment. They are then pulped and ready to go into the second phase, which lasts 24 hours, in mucilage. After that, we apply a slow mechanical drying, and then we store and stabilize the bags.”