Geisha Washed – Data Sheet
– Coffee name: Geisha Washed
– Grade: Product of Colombia
– Country: Colombia
– Region: Pitalito, Huila
– Farm: Monteblanco
– Altitude: 1.730 m.a.s.l
– Varieties: Geisha
– Drying: Sun Drying and Parabolic
– Processing: Washed
– Fermentation: 60hrs Anaerobic
– Notes: Pink Grapefruit, Lemon, Panela, Floral and Jasmine
– SCA Score: >88
This lot of Geisha Washed is harvested and produced at Finca Monteblanco – a farm located on the very top of a mountain, in the San Adolfo municipality above Pitalito, a family farm managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni, following the coffee-growing tradition that began with his grandfather. In the 14 hectares of Monteblanco farm, Rodrigo and his team have achieved several exotic varieties’ ideal growth and productivity. This is possible thanks to the farm’s environmental characteristics allowing Rodrigo to cultivate top-quality Geisha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, among others.
Each harvest, Finca Monteblanco produces micro-lots that serve as competition coffees around the world. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur dry mill in Pitalito.
Geisha Washed Process
Once the perfect cherries are obtained after harvest, Brix and pH are measured and the floatation process (removing all impurities) is completed, the coffee cherries are left to rest for 12 hours. The coffee is then pulped and left to ferment for a further 48 hours in the dry fermentation tanks. Once the fermentation process is completed, the beans are washed and sent to dry for 3 to 4 days in direct sunlight, and then again for another 22 or 23 more days under canopies.