Geisha Honey

Producer: Yeimy Loaiza

Farm: La Palma

Location: Santuario, Risaralda – Colombia

Altitude Variety Process Harvest: 1,800 – 1,950 

Process: 1. Aerobic fermentation in cherry: 240 hours. 2. Pulped without washing. 3. Slow drying with mucilage attached. 4.  Temperature and humidity controlled throughout the process. 

SENSORY PROFILE (SCA cupping score: 87.25)

Fragrance/Aroma : Jasmine flower, roses, vanilla

Flavor : Peach yogurt, vanilla, strawberry, guava, and lemongrass

Acidity: Citrusy and bright (lemongrass)

Body: Silky and clean

LOGISTICAL INFORMATION Availability: Immediate Packaging format: 24 kg boxes, vacuum-sealed in GrainPro bags

Current stock: Limited microlot