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Description

Luna Geisha by El ParaísoGeisha grown in the Cauca region is known for its delicate citrus notes and intense fruit flavours. When fermented, it develops a distinctly wine like profile. For this particular lot, processing begins with the selection of overripe cherries because the outer layer has had more time to interact with the bean, the fruit forward character becomes even more prominent. After harvesting, the cherries undergo a 12 hour fermentation before being depulped.

The naturals take 24-27 days to dry on the African (raised) beds

After drying down to a moisture content of 11%

and had the main hospital in the coffee growing community named after him

A final drying system further reduces moisture to 10% to complete this natural process

Located on the steep

coffee cherries are hand-picked

391 farmers

Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed

the coffee goes through El Paraiso’s signature thermal shock washing process and is dried gently in a dehumidifier

at an elevation of approximately 1750masl

using a combination of local natural yeast

then further dried to 11% moisture