Geisha Coffee (Natural Coffee) by OSCAR RESTREPO (Specialty Coffee)
NOTE: THIS GEISHA COFFEE IS ROASTED ON DEMAND. PLEASE ALLOW 5-7 DAYS FOR ROASTING TO BE SCHEDULED.
Farm: La Divisa
Producer: Oscar Restrepo
Elevation: 1,780 masl
Sourced Through: HarvestTown Coffee
Floral, berries, sweet mandarine, sugar cane, rose honey, balanced, silky body
Oscar is a 3rd generation coffee grower. He took the management of the family farm several years ago while he was a student. Oscar has always been passionate about all coffee processes and he saw an opportunity to start experimenting with unconventional processing methods for his specialty coffee. His Geisha Coffee has been able to achieve cupping scores above 86 points on the SCA (Specialty Coffee Association) scale. He produces very complex and exceptional coffees with fruity and winey notes accompanied by medium acidity and body.
The hand-picking is done between 6 a.m. and 12 p.m. to take advantage of the sunlight. The coffee is hand-picked and we pay some of our pickers a bit higher than normal with the only condition to pick exclusively the ripe cherries. During the harvest period at La Divisa the picking takes place every 20 days, with this we allow the cherries to ripe properly thus obtaining a coffee with higher sugar levels.
The picking finishes at 12 pm and if the day is sunny and warm, it is put into water tanks for 2-3 hours in order to remove floaters. Once floaters have been removed, the batch is put to dry on patios without fermentation. On the other hand, when the picking finishes but the day is cold and cloudy, the batch is put into fermentation tanks until the next day (24 hours) and after this period of time the coffee is placed onto patios for drying. The drying process takes normally between 18 and 22 days.