COLOMBIA | LA MARIA GEISHA ANAEROBIC NATURAL MICROLOT | LIGHT ROAST
- COUNTRY: COLOMBIA
FARM: FINCA LA MARIA
PRODUCER: ORLANDO OSPINA
ELEVATION: 1750 m.a.s.l.
PROCESS: 30 DAYS SLOW DIRED, 7 DAYS ANAEROBIC
- CUPPING NOTES:
- LIGHT ROAST
FOR POUR OVER AND FILTER COFFEE
- BREWING TIP
15g/240g/91 °C, Comandante 24 clicks
preferably flat bottom filter
bloom with 40g of water
at 30" pour 40g of water
at 60” 80g of water
at 1’30” 80g of water
target finish drawdown at 2’20"
ABOUT THIS COFFEE
If you’re into super premium specialty – This Colombia Geisha La Maria Natural Microlot will interest you. This amazing coffee was used by legendary Harry Ko at the 2019 National Brewers Cup Competition. With high zesty citric notes, perfumed florals and complex acidity, this coffee is perfect for a showcase filter brew.
Finca La Maria is located on the north west slopes of the Andes at 1750 meters above sea level. Owned and farmed by Orlando Ospina, an agronomist with extensive experience in growing geishas, he keeps the density of trees to only 5000 plants on the 2.5 hectares. Producing just 1000kg of coffee per year, and preventing over-exploitation of the land. An ideal climate for growing is created by a combination of strong sun light and shade from the morning fog and banana trees, helping to produce high density beans, which leads to more sugar and acidity in the cup.
Only the most mature cherry is handpicked and separated in float tanks. The best cherry is then fermented for 70 hours and dried on raised African beds for over a month.