Exclusive Selection - Geisha Carbonic Maceration
Orange Blossom, Tropical Fruit and Sugar Cane
PRODUCER - LOPEZ FAMILY
REGION - QUINDIO
VARIETY - GEISHA
PROCESS - CARBONIC MACERATION
There’s a trend that’s growing and becoming of interest among coffee professionals. That trend is the interest in different fermentation methods and ways to experiment with coffee processing. There’s an element of wanting to push the boundaries of flavor and push the boundaries of what coffee can truly become. From carbonic macerations to anaerobic fermentations, we bring you Geisha Finca Alegre Carbonic Maceration. Experience the beloved Geisha profile in this Geisha lot from the Lopez family. They have been cultivating coffee on Finca Alegre and Finca La Esperanza for over 3 generations and their experience combines with the renowned Geisha profile to create and complex, fruity and floral cup. Carbonic maceration is essentially when coffee is macerated (fermented) in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels. Once placed inside, CO2 is pumped into the barrel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with strong notes of red fruits.