Diego Bermudez | Letty Geisha — Washed Thermal Shock
Diego Bermudez | Letty Geisha — Washed Thermal Shock
| Notes: | Jasmine, Peach, Dried Apricot, Granadilla |
| Origin: | Cauca, Colombia |
| Process: | Washed Anaerobic, Thermal Shock |
| Varietal: | Geisha |
| Altitude: | 1990masl |
| Sourced from: | And Sons |
| Rest: | 1 Week |
In the cup
The cup opens with intense notes of peach and jasmine. As it cools, notes of dried apricot emerges, bringing a sweet and delicate acidity to the fore. A soft granadilla aftertaste develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.
About the bean
In order to highlight the yellow-fruit notes naturally present in this Geisha, the team at El Paraíso has developed a processing method specifically designed to intensify that flavour profile. The process begins by harvesting cherries at peak ripeness, when sugar levels in the mucilage are at their highest. The cherries are then depulped and fermented with tropical yeast for 48 hours. After fermentation, the coffee undergoes a thermal shock treatment before being carefully dried.
