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products / Single origin coffee: 50 Specialty coffee & more

Colombia Geisha Reinaldo Lopez

250 g

Grinding

Field completion is mandatory

Quantity

Price

39,00€

products / Single origin coffee: 50 Specialty coffee & more

Colombia Geisha Reinaldo Lopez

250 g

  • Colombia Geisha Reinaldo Lopez Caffè Fusari
  • Colombia Geisha Reinaldo Lopez Caffè Fusari

Description and details

This micro-lot comes from a single hectare of land in the municipality of Timana in the Huila region, on a plantation located at approximately 1,750 metres above sea level. Due to its location and climatic conditions, this coffee requires a long ripening period, which allows each bean to absorb unique aromas and distinctive flavours.

 

Origin: Colombia
Region: Huila - Municipality of Timanà
Botanical species: Arabica
Variety: Geisha
Classification: Geisha - Washed - Microlot
Altitude: 1,740 - 1,790 metres above sea level
Processing: Washed

 

Roasting:

• Slow, to give each bean the right amount of time to express itself and achieve perfect crumbly texture

• light, to respect its quality and enhance all its individual nuances

• dedicated to the single origin and order

• 100% artisanal, done by hand, exclusively, with over twenty years of experience by a true artisan roaster

 

Cooling: natural air, to ensure a pure product without interference

SCA score at origin

Aroma

8.50

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Taste

8.50

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Acidity

8.25

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Aftertaste

8.00

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Body

8.25

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Equilibrium

8.25

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Global

8.25

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Uniformity

10.00

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Sweetness

10.00

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Cup

10.00

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Score

88.00

Colombia Geisha Reinaldo Lopez

At Finca La Providencia, where this micro-lot is cultivated with extreme care by Reinaldo Lopez, his wife and four children, several varieties of coffee are grown and produced, but only one hectare is reserved for Geisha, an exclusive selection: 1,700 plants that produce only 1,150 kg per year.


Only the best Geisha coffee cherries are selected and harvested manually at peak ripeness to ensure maximum sugar concentration and aromatic complexity, and are processed within 5 hours to preserve their freshness and characteristics.


Thanks to the fermentation process, which lasts from 48 to 72 hours and is fundamental for the development of the aromatic profile, a biochemical transformation takes place that contributes to the development of further complex and distinctive notes. Natural drying in the sun on raised tables for 20-24 days ensures slow and uniform drying, which is essential for preserving the quality of each bean.


A rigorous process that gives it and maintains a unique sensory profile that makes it one of the finest coffees in the world, expressing itself in the cup with good body and a very pleasant citrus acidity and particularly fruity and floral notes.