|Flavor profile||Rose petal jam, Strawberries, Whipped cream, Lychee, Pink Grapefruit|
|Farm||Finca Puerto Alegre & Finca La Esperanza|
|Processing||Anaerobic Fully Washed|
|Omni||perfect balanced for espresso and filter extractions|
Experience the beloved Geisha profile in this Geisha Anaerobic Fully Washed lot from the Lopez family. They have been cultivating coffee on Finca Puerto 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.
In 2014, 4 Lopez siblings – the grandchildren of Don Moises – took over the farm and began focusing their efforts on producing sustainable, specialty coffees. The siblings were later joined by several of their own children who have focused on innovative processing and ecotourism and today, the farm benefits from this multi-generational expertise. Finca Puerto Alegre is divided into parcels that are located in the mountains surrounding the town of Pijao. The main plot sits in the foothills and has a stream passing through. The mill, lab, and main house are all located on this plot. Several hectares of Java variety coffee is planted on this plot. Further up the mountain, the Castillo, Mocha/Moka and Geisha varieties are each planted on their own designated plots., Horizonte Verde is the name of the one designated to the Geisha varietal.
The superb quality of the lots cultivated by the Lopez family comes from the attention to cultivation and equally-attentive processing. Coffee at Puerto Alegre is shade grown and has been since their patriarch, Don Moises, made the decision to maintain his shade cover in the 1970s, when many other producers were transitioning to full sun exposure. Although full sun generates higher yields, Don Moises was a strong believer in sustainability (before sustainability was a “thing”) and did not want to damage the environment with the use of pesticides and fertilizers for higher yields. Today, Leucaena (river tamarind) is the main shade tree planted on the farm. The tree’s roots fix nitrogen and, since it sheds its leaves every 3 months, a great source of biomass for producing organic fertilizer. Jairo, the second youngest of the 4 brothers, was trained as a civil engineer and has applied his knowledge to improving processing methods at Puerto Alegre.
Jairo believes that standardization is key. Each lot receives a “birth certificate” that documents and maintains traceability throughout processing. They record the usual basics – variety, processing method, weight, plot, date picked – and additional fermentation information – time fermentation starts and ends, pH of the sample at different stages, and more – to make the method as repeatable as possible. Cherry is selectively handpicked. In the field, pickers use a refractometer to ensure cherry is a peak ripeness when picked. Cherry rests overnight and is then analyzed again to ensure Brix content is still within the optimal range. Then, the cherry is pulped and fermented in sealed containers. Parchment is washed in clean water and dried in parabolic driers. Jairo keeps careful track of the temperature within the drier and uses ventilation to control temperature and humidity to ensure even drying. Parchment is raked frequently to ensure even drying. It takes approximately 10 to 20 days for parchment to dry.