Colombia, Finca El Paraiso - Geisha Letty
Colombia, Finca El Paraiso - Geisha Letty

Colombia, Finca El Paraiso - Geisha Letty

Size:8oz
Quantity:
Pickup available at Methodical at The Commons Usually ready in 2-4 days

Colombia, Finca El Paraiso - Geisha Letty

8oz

Methodical at The Commons

Pickup available, usually ready in 2-4 days

147 Welborn St
Greenville SC 29601
United States

+18643621779

We Taste

Strawberry, Candied Lemon, Jasmine

Process

Thermal Shock

Varietal

Gesha

Region

Colombia, Cauca

Elevation

1,930 masl

An experimental geisha coffee from the master of flavor manipulation.

Finca El Paraiso is a small, family-ran farm consisting of 4 family members and 8 employees. It's headed up by Diego Bermudez who's entrepreneurial, scientific and enthusiastic spirit inspires the tightly controlled and operationally strict farm.

Diego is one of the firsts in Colombia to start experimenting with fermentation processes. Although Diego shares a lot of information, he will not share all the secrets behind his craft.

This coffee is of the geisha varietal, which is arguably the most prized and rarest coffee varietal on the planet. Its rarity is mostly due to how difficult the plant is to cultivate and its low fruit yields. But the hard work is worth it due to this plant’s ability to produce arguably the best and most unique flavor profiles of any coffee.

First cherries are harvested, 95% ripe and 5% pinto cherries (semi-ripe). All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. After that, he introduces his own recipes of microorganisms into the fermentation process based on a organic compound analysis done on the the cherry contents. He then controls the level of fermentation by keeping track of temperature, PH, pressure and other environment variables.

The term "thermal shock" is coined by Diego for washing the coffees in hot (40 degree Celsius) and cold (12 degree Celsius) water.

The first phase of fermentation lasts for 48 hours in anaerobic bioreactors with pressure relief valve at a temperature of 18 degrees Celcius.

The second phase moves to fermentation of pulped beans with mucilage for 48 hours at 21 degrees Celsius. Washing with cold water in order to fix the secondary aromas developed in the different phases of fermentation.

The coffees are then dried for 34 hours with air recirculation at a temperature of 35 degrees Celsius and relative humidity of 25%, until the beans reach a humidity of between 10% and 11%.

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We roast our coffee and select our teas to express the life it lived and to honor the skilled people who cultivate it. We’re passionate about sourcing, creating, and discovering products to elevate everyday life while strengthening connections and community.