GEISHA

CERRO AZUL
Cup Profile
Country Fragrance and aroma: Jasmine flower, red
Colombia fruits, lemongrass, vanilla. Taste and
Department aftertaste: Grapefruit, caramel, melon,
Valle del Cauca green apple, citronella, malic acidity,
Municipality creamy body. A coffee with great
Trujillo complexity.
Farm
Cerro Azul Fermentation
Total Crop Area Manual and rigorous picking. Adequate
15,9 ha. equipment for the depulping process,
Altitude which is done without water. Coffee is
1.700 – 2.000 masl. stirred and sensorial tasted to determine
Temperature the ideal fermentation based on the cup
15°C – 21°C profile wanted. Fermentation time for this
Rainfall coffee ranges between 19 and 22 hours.
1.526 mm/year
Humidity Drying
85 - 90% Once coffee has been fully whashed, is
Number of trees mechanically dried. The temperature is
30.579 closely monitored and ranges between
Process 35°C (95°F) and 45°C (113°F). The final
Fully washed humidity percentage is around 10,5%.