Farmer Story:

The cultivation of Geisha coffee began during a difficult period for our production. In 1916, our plantations were affected by rust, and the prices of conventional coffees were very low. Faced with this situation, I decided to seek technical support from an agricultural engineer, who recommended that I introduce the Geisha variety. This decision has been very successful, as this coffee has brought us great satisfaction, allowing us to achieve significant results in regional and national competitions, significantly improving the quality of our production and the value of our coffee.

Processing:

Coffee harvesting on the farm is carried out selectively, picking only fully ripe cherries. Before harvesting begins, workers are trained to identify cherries at their optimum ripeness, and each picker has a limit of no more than three cans per day to avoid mixing green or overripe cherries. After harvesting, the cherries are pulped and the beans are fermented for 32 hours in sealed tanks, developing a natural sweetness and complexity. Finally, the beans are carefully washed to remove all the mucilage, leaving them ready for the drying stage.

Drying:

After washing, the coffee is transferred to a parabolic dryer, where it is spread in uniform layers. During drying, the beans are turned constantly to ensure even dehydration until reaching a final moisture content of 11-12%. Once dried, the coffee is stored on wooden pallets, preserving its quality and the attributes developed throughout the entire process.