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Description

Letty Geisha by El ParaísoIn order to highlight the yellow fruit notes naturally present in this Geisha, the team at El Paraso has developed a processing method specifically designed to intensify that flavour profile. The process begins by harvesting cherries at peak ripeness, when sugar levels in the mucilage are at their highest. The cherries are then depulped and fermented with tropical yeast for 48 hours. After fermentation, the coffee undergoes a thermal shock treatment

Final drying takes place in a refrigerated chamber over thirty days

the cherries are taken to the Muthiani Factory

and then left for 56 hours in an aerobic mucilage fermentation

which improves the economic and social conditions for themselves

and this lot

Cherries for this lot are picked every 20 days on the farm

processing begins with the selection of overripe cherries because the outer layer has had more time to interact with the bean

At the start of the 2022 season

who discovered it on his farm

situated at 1700-1850masl that features just six hectares of coffee growing area producing castillo only

cherries were depulped

the cherries return to the mechanical silo for continued drying at 37°C until 15% moisture is reached