Located just 12 km from Popayán, in the Department of Cauca, with a special climate and soil for growing coffee at an average height of 1,760 meters above sea level. The region is home to one of the most diverse ecosystems in the southwestern part of Colombia, limited to the east by the Puracé National Park where the Los Coconucos mountain chain is located, made up of the Puracé, Sotara and Coconuco volcanoes, which have offered this plateau its volcanic ashes for millennia, and on the western side it is limited by the Munchique National Natural Park, also receiving the influences of the Pacific Ocean and forming a great corridor of biodiversity through which birds from the northern hemisphere migrate.
With the passage of time and various experiments, we have managed to establish quality standards in each process that we develop, all with the aim of achieving the best in the final cup of our coffees. Our drying is by means of the sun in raised beds on three floors. We always keep in mind that it is best to reach 11.5% humidity through a slow process to guarantee the quality we are looking for.Also very important is the storage in the cellar so that the coffee stabilizes and a better uniformity is achieved. Always using special bags to avoid contamination from odors and insects.But mainly the quality is given from the good fertilization in the field, always with organic products, without pesticides or insecticides; the shade of native trees that regulate temperature, erosion and promote the ideal environment for birds and the contribution of organic matter. It goes without saying that from the beginning, during and until the end of any of the processes, we carry out a strict selection of cherries and coffee beans, which is essential to have the best raw material throughout the entire process.
About this coffee
Cupping score: 90.50
Farm: Finca Rio Cofre
Producer: Alex Tventen
Altitude: 1780 MASL
Geisha coffee is a hybrid variety of the Arabica plant family. It is often correlated with coffee from Panama, but Geisha beans did not begin growing there until the 1960s. Instead, they originated in 1931 from the Kaffa region of Ethiopia, specifically in the Gori Gesha forest.
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.