Geisha Bouquet, Colombia 48hr Mossto Anaerobic Washed Geisha

Tasting notes

In the roaster’s words

A super-clean geisha with added floral complexity and white tea notes reminiscent of auction lot geishas at a far more accessible price. Linarco is one of Julien from Cata's favourite producers. "Linarco is the goat" he says, known for a down-to-earth personality and humility regarding his skills as a producer and manager of over 100 smallholders that he's helped achieve a higher quality of coffee year on year. Linarco amplifies this Geisha with a 48hr anaerobic mossto fermentation (coffee is sealed in containers and fermentation juices from previous batches are added, rich in wild yeasts to stimulate microbial activity) to boost sweetness and aroma in the final cup. Lots of crisp citrusy-acidity in this cup with earl grey & jasminey/white tea florals that really elevate the coffee. Tasting Notes: Berries, Lemon, Earl Grey, Jasmine, Dark Chocolate, Honey Producer: Linarco Rodriguez, Betania Farm, Huila, Colombia Altitude: 2000masl Process Details: 1. Selective Harvesting Only fully ripe Geisha cherries are handpicked to ensure uniform sweetness and optimal fermentation potential. 2. Floating & Cleaning Cherries are immersed in clean water to remove under-ripe, damaged, or lightweightbeans. This guarantees that only the highest-density coffee proceeds to fermentation. 3. Must Preparation A coffee must is prepared by fermenting cherry juice and mucilage extracted from a previous batch. This must is rich in native yeasts and sugars, enhancing aroma complexity. 4. Must-Driven Anaerobic Fermentation (48 hours) The freshly harvested cherries are mixed with the must inside sealed tanks 5. Depulping After fermentation, cherries are depulped carefully to avoid damaging parchment. 6. Washed Channel & Mucilage Removal Coffee is washed using clean water until mucilage is removed, ensuring clarity and elegance in the final cup. 7. Slow Controlled Drying Parchment coffee is transferred to raised beds and dried for 18–25 days, depending on weather conditions. Temperature and airflow are closely monitored to preserve the delicate floral structure of Geisha. 8. Stabilisation Phase Once the beans reach 10–11% moisture, they are bagged and rested for 15–20 days to stabilize internal humidity.

Notes

48hr anaerobic mossto fermentation followed by depulping, washing, slow controlled drying on raised beds for 18–25 days, and 15–20 days stabilisation.