Colombia | Finca Anaya - Geisha 18

Tasting Notes: Nectarine, jasmine, lemongrass, coriander Origin: San Adolfo, Huila, Colombia Elevation: 1600 masl Varietal: Geisha Process: Double Thermal Shock Washed About: This is the description provided by the team at Anaya: Harvesting: Cherries are harvested at approximately 95% ripeness, selecting only healthy and uniformly ripe fruit. Oxidation (30 hours): The cherries are left to rest in piles for approximately 30 hours in contact with oxygen. In this phase, the coffee mass increases in temperature to around 35°C. Oxidation promotes the controlled breakdown of sugars, the generation of aromatic precursors, and more uniform ripening of the cherries. First thermal shock (19-20°C): After oxidation, the cherries are immersed in water at around 19-20°C. This thermal shock helps lower the temperature of the bean (from approximately 35°C to around 20°C). The goal is to stabilize the coffee mass and help fix the bean's own flavors before the directed fermentation. Pre-ferment preparation (24 hours before): The pre-ferment is prepared 24 hours in advance; Yeast, water, sugar, and dried Geisha husk are used. This mixture is left to ferment for about 24 hours, allowing the development of a high concentration of microorganisms and aromatic compounds. Pulping and inoculation: Once the oxidation phase and the first heat shock are complete, the coffee is pulped. Immediately afterward, the pulped coffee mass is inoculated with the prepared pre-ferment. Directed fermentation (30 hours): The inoculated pulped coffee is left to ferment for about 30 hours. In this stage, the microorganisms consume the sugars in the mucilage. The production of alcohols is sought, which act as carriers to transport and fix the flavors within the bean. Washing and final heat shock (40 °C): To finish the fermentation: The coffee is washed with a thermal shock using water at around 40°C. This step helps to slow down fermentation, remove fruit and residual mucilage, and contribute to sealing the pores of the bean. Drying (12 days): The washed coffee is taken to traditional dryers, where it dries slowly for approximately 12 days, until the desired moisture content is reached. Rest and house recipe: We're resting this for ~14 days before brewing. V60 - 202° water, 1:16.5 ratio, 23 clicks on the Commandante C40 MK2 0:45 bloom, followed by two equal pours to total volume. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.