Julio Madrid - UBA · Logan · Geisha

Tasting notes

In the roaster’s words

Lot data: Geisha • UBA Farm, Risaralda, Colombia • 72h mixed fermentation • Bioreactor culturing process • Fruits, microorganisms and oils • Solar + mechanical drying • 20-day stabilisation rest This Geisha Logan from UBA Farm in Risaralda, Colombia was produced by Julio César Madrid and the Café UBA team. We selected it for its vivid red-fruit character, citrus lift and creamy structure. Fully ripe cherries are manually selected, then fermented for 72 hours in a bioreactor with fruits, microorganisms and oils under restricted oxygen. After fermentation, the coffee is solar dried until around 30% of its moisture is reduced, then mechanically dried in silo to reach its final moisture target. It is then rested for 20 days to stabilise before export. In the cup, expect raspberry, wild berries, yoghurt and unrefined cane sugar. The mouthfeel is creamy and rounded, with bright acidity and a clean, structured finish. The culturing process adds aromatic depth and texture, while the drying keeps the fruit defined, vibrant and composed.

Notes

UBA Farm; 72h mixed fermentation in a bioreactor with fruits, microorganisms and oils under restricted oxygen; solar and mechanical drying; 20-day stabilisation rest.