Geisha Letty | Diego Bermudez Finca El Paraiso | Cauca, Colombia

To most of you, Diego Bermudez needs no introduction. Our approach is to get the most origin characteristics out of this bean and have the processing elevate the tasting experience even more. This is a special one and so excited to share this with you!

The geisha varieties adapted to the cauca region are characterized by a delicate, citric, aromatic, very fruity and vinous profile when fermented in cherry. The climatic conditions, the altitude, the terroir and the intense rains throughout the year allow the development of a brilliant profile that highlights the quality of this variety.

The process of this profile begins with the harvesting of coffee cherries at the optimum point of maturation and with a higher concentration of sugars in the mucilage.

Next, the coffee cherry is pulped and fermented in a wet process with tropical yeast to increase the fruity flavor, and then the coffee is washed with thermal shock.

The coffee is finally dried in the titan, an equipment developed by finca el paraíso that uses condensation to remove moisture, preventing the coffee’s delicate notes to volatilize and preventing over-oxidation and over-fermentation, by immediately stopping metabolic processes.