Colombia Geisha Honey

El Diviso Farm was founded in 1997 by Mr. Jose Uribe Lasso in the Normandia district. It is about a 30-minutes drive northwest of Huila's Brucellas, Pitalito region of Colombia. Spaning about 14 hectares, at 1770 masl, the farm harvests just once a year, from October through to December.

 

By 2022, Jose had encuraged his 3 sons to become involved to farm management and procution. The family is working to introduce the latest manufacturing methods, and experimenting with long fermentation times, oxidation, anaerobic fermentation & re-application of mucilage juices to the cherry during processing.

All the coffee is handpicked at its most ripe stage, then naturally dried under controlled condition and homogeneous temperatures and to give durability to the coffee and preserve the quality.

Surrounding the coffee plantation and mill, the family keep a large area of natural reserve that approaches 5 hectares, where they take care of and preserve the natural flora and fauna to ensure diversity of the landscape.

This coffee is named for the Geisha coffee plant. A very delicate plant that requires special growing conditions, including a higher altitude of 1700-1950 masl. The leaves are smooth & elongated, & the cherries are also elongated in a similar way to Typica fruit. The main visible difference between Geisha & Typica is that the former has an umbrella shape or flat top, whereas Typica has a conical shape. Ripe Geisha/Gesha cherries taste totally different from those of other varieties. They have citrus notes, sweetness, & a jasmine-like floral element.

Honey refers to the processing method. The coffee cherries are hand picked at a precise harvest time with perfectly ripe cherries, pulped and left to dry without washing away their fruity, sticky layer, allowing the coffee to dry inside this sweet pulp.

• Espresso dose: 21 grams
• Extraction: 46 grams
• Time: 30 Seconds
• Temp: 93 degrees
• Filter Coffee-to-water ratio: 1:16 or 1:17