Letty Bermudez - Colombia Geisha
Named after the daughter of Diego, Letty Bermudez is a coffee that is incredibly sweet like peach candies yet dynamic and clean as expected from a Geisha.
200G
- Variety: Geisha
- Country: Colombia
- Region: Cauca, Colombia
- Process: Double Anaerobic + Thermal Shock Washed
- Altitude: 1930 MASL
- Harvest: Late 2024
- Producer: Diego Bermudez
- Farm: Finca El Paraiso
- Roast Level: Light
In the cup
We get the intense sweetness of peach candies, that remind us of a Canadian favourite we call "Fuzzy Peaches". This coffee is delicate and floral like oolong tea with a long sweet finish.
Funky
Process
About The Producer
Diego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.
Processing
The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage Then cherry is depulped and fermented in wet processing with tropical yeast, to increase the the fruity flavor and then the coffee is washed with thermal shock Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.
Variety
This variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the "Best of Panama" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.
Transparency
Direct
Roasted Costs