[Green Bean] Colombia La Maria Geisha Natural

ALL INFORMATION;

Origin : Colombia
Category : Competition Grade
Region / Area : La Mesa, Cundinamarca
Farm & Producer : La Maria & Orlando and Maria Ospina
Altitude : 1650-1750m
Variety / Processing : Geisha Natural
Dominic's SCA Cupping Score : 90.25
Note : Anise Floral, Sweet Plum, Cooked Tropical fruits, Syrupy, Toffee, Raspberry, Natural Wine
Harvest : 2024
Shipping : Air (vacuum)
Weight: 1kg

LA MARIA

La Maria Farm is one of the best coffee farms of my choice. I first tasted the Geisha and Mocha varieties of coffee produced by the plantation owners Orlando and Maria Ospina in 2018. After I first tasted their advanced coffee, I became more passionate about coffee processing and much of the fermentation knowledge I have now come from experiments on this La Maria farm.

La Maria farm is a very small farm located in the Cundinamarca, La Mesa. It's a small farm, but I'm proud that it's a coffee farm that produces the best coffee. 

PROCESSING DETAIL

● DETAILED PROCESS:
Ripe cherries are selected from the healthiest trees, brought to the processing station, washed and disinfected. Floaters are removed.

● OXIDATION:
At room temperature for 24 hours in open plastic drums. 

● FERMENTATION PROCESS:
Anaerobic fermentation for 60 hours, temperatures between 27°C, then short oxidation for 16-20 hours. Then immersion in water at temperatures between 30 °C with recirculation, adding microorganisms reproduced from the same variety.

Finally, again anaerobic fermentation for 30 hours in plastic thanks. Anaerobic yeast fermentation highlights the unique fermentation process used to create the coffee’s flavour profile, which can pique the curiosity of coffee enthusiast who appreciate the art and science of coffee production.

● QUENCHING:
Water is drained, and oxidation continues for 40 hours, aiming for the coffee to reach a temperature of 60°C. Cold water is added and then hot water again to eliminate microbial load. Quenching is a specific method of rapidly cooling down coffee beans or coffee cherries. It is a critical step in various coffee processing methods.

● PRESTINE PRECISION DRYING:
Coffee is dried in a hermetically sealed stainless-steel dehumidifier until it reaches 18%. It follows a rest period for 18 - 24 hours and then continues until it reaches 11%.  Pristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage.