Geisha

Code: P-06

Variety: Geisha.

Farm: La Macarena

Height above sea level: 1900 meters

Process: 1. Manual harvest. 2. Selection by size. 3. Selection by density. 4. Sterilization with ozonated wáter. 5. Sterilization with ultraviolet light. 6. We pulp the fruits. 7. Fermentation begins in an anaerobic bioreactor. 8. We add a yeast (Saccharomyces cerevisiae var. diastaticus). which produces fruity aromas, with a spicy character, oriented towards citrus flavors. 9. Verification of Ph and brix degrees. PH=5,5 and Brix Degree= 18. 10. We ferment the fruits for 52 hours. 11. We wash the coffee with water at 75 degrees centigrade. 12. We start drying at 38 degrees Celsius. 13. The coffee is dried in 46 hours in controlled mechanical equipment.

INFOGRAFIA