Colombia Piedra Grande Geisha

This coffee is something as unique as a Geisha which has been fermented anaerobiskt with the fruit juice of Pink Bourbon cherries. The result is outstanding; a one hit wonder or something that can be replicated, only time will tell?! But Martha Cecilia Rodriguez - owner of the two-hectare Pedra Grande farm in the Huila region, says firmly: “we will continue to innovate and look for new fermentation processes and protocols to achieve magnificent and unique flavors”.

First, Martha ferments the Geisha cherries to soften them up and extract the juice from the pulp. Once the cherries have been pressed from their juice, they are aerobically fermented for 12 hours. After this short drying period, the coffee then undergoes anaerobic fermentation in closed tanks for a further 60 hours, together with the juice from the Pink Bourbon variety. Finally, the coffee is washed and dried for approximately up to two weeks. This process preserves the Geisha profile, enhances the fruity notes of the coffee and improves the roundness and sweetness.

In the taste of the coffee we find complex notes of citrus fruit, green apple and herbal lemon verbena.

The Piedra Grande farm, located in the department of Huila, grows coffee on 2 hectares. Martha inherited the farm - which takes its name from a massive stone embedded in the farm - 12 years ago. Martha comes from a long line of coffee growers, where coffee is not just a crop but her very essence. As a single mother, she supported her family by growing high-quality coffee beans. She started growing Castillo, but switched to the Geisha variety eight years ago. She has since refined it and has slowly built a reputation as a producer with a flair for bringing out unique flavors from her coffee trees.