RARE - COLOMBIA GEISHA HONEY 250G
RARE - COLOMBIA GEISHA HONEY 250G
RARE - COLOMBIA GEISHA HONEY 250G
RARE - COLOMBIA GEISHA HONEY 250G
RARE - COLOMBIA GEISHA HONEY 250G

RARE - COLOMBIA GEISHA HONEY 250G

90,00 zl
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Cup Profile

ROSE WATER, EARL GREY TEA, RIPE PEACHES AND A SMOOTH HONEY BODY

 

Finca La Colombia is part of the Cafe Lumbus family who own and run 5 medium to large farms in and around Ciudad Bolivar, Antioquia. They focus on producing specialty and high end coffees from this region with acute attention to all aspects of production, including the environmental and social aspects of their business.

The farm in total is 130 HA’s with only 65 HA of this used for coffee production - 30 HA are woodland with another 40 HA at the top of the farm constituting a protected nature reserve for the native species and water source, 120 families who live in the area depend on this water source. The farm is fertilised with organic compounds as the main source of amino acids, to increase the productivity and quality of crops. They also implement the planting of leguminous crops by the coffee trees to help fix nitrogen in the soil.

On the farm they plant the varieties Caturra, Castillo, Maragogype, Gesha, Bourbon Rosado, Bourbon Cidra & Papayo. As well as having an exotic nursery they are also experimenting with different processing methods from washed through to carbonic maceration.

This Gesha/Geisha comes from the Lot “Optimismo” where there are 8000 trees in production. The coffee is specifically hand selected before being taken down to the farm hacienda where it undergoes a second additional picking phase by a specialist team of local women. The coffee is then washed and taken to be pulped after this it is fermented overnight (12 - 18 hrs). The coffee is then re-washed and floated to remove immature parchment beans before being taken to raised African beds where it is dried for 15 - 20 days at a temperature of 35 C until the moisture reaches 11%.BREWING RECOMMENDATIONS

 

For Coffee lovers at home, we recommend the following recipe on

20g coffee to 300g of water.

0:00 - 00:45 - 50g Pre-Infusion 

00:45 - 1:15 - 60% (180g)

1:15 - 1:45 - 100% (300g)

Try to hit the TBT (Total Brew Time) between 3:00 - Adjust only grind size and water temperature.

WATER RECOMMENDATIONS

For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience

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