Colombia Red Bourbon Geisha Natural Transparency Report

Colombia Red Bourbon Geisha Natural

DESCRIPTION: 

Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.

“Mossto” is the Spanish word to traditionally describe the liquid, or “grape must”, that is released from the fruits during the early stages of fermentation. In coffee, this liquid comes from previously fermenting clean and rinsed coffee cherries. The liquid carries indigenous strains of microorganisms that are critical to the fermentation process.

Cherries are harvested above 22ô brix's. The cherries are soaked in water for 2 hours. Initial carbonic maceration of cherry for 72 hours collecting the mossto . The mossto juice is a cultivation starter with a inoculated  yeast ( Schnapps Turbo Yeast ) , a solucion of glucose and amonoacids with Galaxy Hops  , this juice is poured into the coffee after pulped leaving 40 % of the mucilage . The coffee is sun dried  on African beds  . After 15 days aprox  with a humidity around 10.5%.  Then the parchment is  stabilized for 8 days  , then the coffee is finally stored in grain pro bags. After final stabilization of 8 to 10 days, the coffees are cupped and the lots are organized.

CUPPING NOTES: Intricately Complex. Exotic Mouthfeel with a bright lingering acidity. Soft pallet and vibrant flavors of strawberry, starfruit, and concord grade with a rounded finish of gentle vanilla and sweet sugars. 

TASTING NOTES: Starfruit, Strawberry, Concord Grape, Sweet Sugars