[Green Bean] Colombia Finca La Julia Geisha Natural

JULIA is at 1450-1700 masl, in an area that has been stroke by violence in Colombia. Trujillo, Valle del Cauca.  There have been years in which we just can’t visit the farm for security reasons.  But we love JULIA, and our parents loved our farm.  We believe in the magic of our coffee and in the potential of Colombia’s rural areas for production.  When you visit our farm or drink our coffee, we want you to know that you are drinking a cup made with effort, love, and commitment to the sustainability of our planet.
 
We want you to feel that we care… about your experience, your time, the planet, and the people working with us.  Enjoy it.  We produce coffee because we want to offer you something to indulge your senses and share with others while you care for the planet. 

One of the most important and sensitive steps to produce specialty coffees is the process.  Our aim is to have a mass with minimum average of 20-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field.  Once the pickers arrive to our site with the ripest cherries from the lot, we start the floating process. In this step, we rapidly put the cherries in a tank with water to take out the non-dense coffee cherries and coffee tree leafs that start floating. 
 
After floating, the process continues by hand sorting beans in raised beds before the fermentation process. In hand sorting, we separate the unripe/partial unripe cherries and also the overripe cherries.   
 
Once we have the perfect cherries, we start the anaerobic fermentation process by putting the coffee in plastic tanks with no air or oxygen for 24-36hrs, then we open the tanks for Aerobic fermentation process with minimum amount of cold fresh water for another 36-48 hours.  
 
In this Natural process, we put the fermented coffee to drain on raised beds for 2-3 days, then on the mechanical drier for 12-18hr to do a quick dehydration (38-42°C) (the drier is turn on about 12hr per day), then we take the coffees to the sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 45°C. The drying time takes between 20 to 25 days. 
 
After the coffee is dried, we put it in GrainPro bags for 30-60 days for stabilization purposes. We then move forward with milling, electronic sorting and hand sorting for packaging.  
 
The anaerobic/aerobic process that we are using allows us to emphasize the great characteristics that we are finding in our GEISHA coffee beans. The Floral and Lemongrass smell and taste, panela, caramel, delicate long residual, good acidity and the particular sweet and citric flavors, are all highlighted with this process.  We want it to allow the expansion of the wonderful behaviors of the coffee in the cup and stimulate all senses of whoever is experiencing it.