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COLOMBIA/La Cereza/Anaerobic Washed/Geisha
COLOMBIA/La Cereza/Anaerobic Washed/Geisha
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$20.00 CAD
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Refining/Laboratory: La Cereza
Farm name: La Miel
Producer: Miguel Angel Botina Ceron Altitude: 1720m
Farm name: La Miel
Producer: Miguel Angel Botina Ceron Altitude: 1720m
Production area: Argentina Village, San Agustin Town, Huila Province
Variety: Geisha Processing method: Anaerobic washed
Clean and balanced,
Gentle acidity and elegance
We are carrying out production processing that focuses on the cup that we have.
You can enjoy a satisfying cup of coffee.
About the Producer Miguel is a second generation coffee grower who has been producing specialty coffee for 10 years while leading a cooperative.
For the past eight years, he has been working with his father and brother for producers in various regions of Colombia.
He joined the Colors of Nature project and began receiving training to improve his growing and processing methods.
The reason he became involved in producing specialty coffee was
The opportunity to meet other professionals working in this field,
The opportunity to benefit my community,
And the trading value of coffee beans has increased.
About the farm
La Miel Farm's Geisha is located in the Alto Jaramillo district of Boquete, Panama.
Cultivation began in 2017 after obtaining Geisha seeds directly from a prestigious farm that has won the Panama award several times.
La Miel Farm has also been selected as a COE finalist many times.
Cultivation began in 2017 after obtaining Geisha seeds directly from a prestigious farm that has won the Panama award several times.
La Miel Farm has also been selected as a COE finalist many times.
2021: 8th place 2019: 15th place
About the refining method This lot is made from Geisha beans grown at LaMiel Farm.
This coffee is processed at La Cereza Refining Laboratory.
Although the refining method for Anaerobic is very simple, we have spent time accumulating detailed data and making repeated improvements.
The profile for the Japanese market is produced with a focus on a cup that is clean and balanced, with a gentle acidity and elegance.
Only fully ripe red cherries are used.
Only fully ripe red cherries are used.
Unripe and overripe cherries are sorted in stages using a rotary gravity sorter or an AI-equipped electronic sorter.
The cherries are then washed and hand-sorted to ensure uniform ripeness.
Then, anaerobic fermentation was carried out in a bioreactor for 72 hours.
Then, anaerobic fermentation was carried out in a bioreactor for 72 hours.
By drying the rice at low temperatures for a long time on an African bed with shade to limit sunlight,
This makes it possible to recreate the ideal cup.
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