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#106 96-hour Fermentation Geisha Coffee Beans from Colombia

#106 96-hour Fermentation Geisha Coffee Beans from Colombia

Regular price $36.00 USD
Regular price Sale price $36.00 USD
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Floral Hibiscus & Pomegranate  -- This geisha coffee shines vibrantly with floral undertones.  The unique anaerobic process done after partially washing the beans leaves more classic cleanness than a typical anaerobic process, but still gives this coffee plenty of bright flavor!
  • Origin: Region Ciudad Bolivar, Antioquia, Colombia
  • Altitude: 1900-2000
  • Grower/Producer: Finca La Reserva
  • Processing: 96 hour Anaerobic Honey
  • Variety: Geisha
  • Harvest Time: October - December

From the producer, Genuine Origin:

Finca La Reserva
In the department of Antioquia, Finca La Reserva sits atop the mountains at a dizzying 2000 meters above seal level. When Juan Felipe, La Reserva’s pioneering producer, came on board, he realized the potential of the the land. In 2018, Juan Felipe began executing his long-term plan for the estate. By employing best practices in harvesting and innovation processing, he made La Reserva into a specialty coffee powerhouse. However, La Reserva is not only about innovation in processing and award-winning cup profiles. Juan Felipe is particularly proud of his conservation efforts and finding the balance between high-quality production and caring for the farm’s 200 hectare’s of protected forests. The forest hosts thousands of native species and provides a sanctuary for endangered Andean bears.

96 Hour Honey Process Coffee
In this bespoke process, ripe red Gesha variety coffee cherries were harvested and floated to sort out less dense beans. Afterwards, the cherries were depulped but some of the mucilage was left intact. The coffee was then fermented anaerobically in hermetically sealed 200-liter tanks for 96 hours. Following, the coffee was fully sun dried. The honey process lies between the natural and washed process. Similar to the washed process, coffee cherries are depulped. However, in the honey process some fruit is kept on the beans in the drying process. The result is usually a coffee retains some fruitiness and sweetness – like a natural - but with a cleaner profile and less fermented flavors – like a washed coffee.


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