Right now in Colombia there is a generation of coffee producers who are pushing the boundaries of processing rigor, innovation and technology.

Often, many of these "ultra processed" coffees lose their time, place a cultivar characteristics and take on dominant aromas from the processing. Said differently, it does not mean if the region is Huila or Cauca or the cultivar Gesha or Castillo.....they all taste the same.

This parchment dried Geisha has some impressive buttery notes (perhaps from lactone dominant fermentation) from the precise and rigorous processing, whilst retaining the bright acidity and clarity the geisha cultivar is famous for.

Check out the work that went into the processing:

●STEP 1. COLLECTION AND SELECTION OF 100% RIPE
CHERRY
●STEP 2. OXIDATION PROCESS FOR 24 HOURS
● STEP 3. ANAEROBIC FERMENTATION OF CHERRY WITH
PEEL IN PLASTIC BAG FOR 24 HRS TO LOWER
TEMPERATURE
● STEP 4. DEPULP PROCESS IN DEPULPING MACHINE
● STEP 5. SECOND ANAEROBIC FERMENTATION IN PLASTIC
BAG FOR 32 HOURS
● STEP 5. THERMAL SHOCK PROCESS TO REMOVE
MUCILAGE
● STEP 6. WASH THE CHERRY WITH SPRING WATER TO
REMOVE MISSING IMPURITIES
● STEP 7. THE COFFEE IS TAKEN TO THE DRYER DEPENDING
ON THE WEATHER FOR A MAXIMUM OF 8 DAYS, IT IS
REMOVED 4 TIMES A DAY FOR HOMOGENEITY

Producer : Alejandra Munoz

Farm : Zarza

Region : Huila, Pitalito

Species : Arabica

Varieties : Geisha

Process : Parchment dried

Drying : Mechanical

Altitude : 1,540m

Type of harvest : Manual

Green bean moisture at time of purchase : 10.2%

FOB Price : 20,43€ / kg

Alejandra Muñoz, is a young woman from Brussels-Pitalito, located in the mountains of the south-east of the department of Huila in Colombia, she is 26-years-old and proud of the path that she has just begun to travel in the world of coffee.

As a child, the trade she learned was carpentry, very far from coffee, even living in the department where this
product is most produced. Her father was a carpenter and it was the activity with which he earned his daily livelihood

At the age of 16, she meets Jhonatan Gasca, who is currently her husband (a well-known coffee producer from the Zarza farm).

The Zarza farm, which has more than 6 hectares and is located at 1,540 meters above sea level in the municipality of Pitalito, has different varieties and currently they have opted to also
enter the world of specialty coffees.

Family work, respect, and the love that one has in this work, make the Zarza farm continue to grow and position itself as producers of quality coffees and although they are clear that there is a long way to go, they are very proud of the value of their coffee.

Filter brewing
Brewing ratio 1:18
15g ground coffee
270g water (between 92-99°c depending on brewing device)