Yellow Geisha 250gr

Semi-washed with carbonic maceration, co-fermented with fruits and microorganisms. 120hrs fermentation.

Tasting notes: Bright tartaric acidity, passion fruit, pineapple, round body of cocoa nibs and almonds, vanilla, sugar cane and dulce de leche, cinnamon.

Cupping Score: 91

Carbonic maceration is a fermentation technique originally used in winemaking, known for producing fresh fruit flavours and reducing tannins. It gained popularity in the coffee industry in 2015 after Saša Šestić used it in his World Barista Championship-winning routine.

This method is a type of anaerobic fermentation, where coffee cherries are placed in a sealed vessel filled with carbon dioxide. Unlike traditional coffee processing, where microorganisms ferment the fruit's mucilage, carbonic maceration prevents this by leaving the cherry skin intact, allowing fermentation to occur from the inside out.

This coffee is sourced from a farm, located in the Caldas Department of Colombia, within the municipality of Chinchiná. This region is renowned for its prominence in the coffee-growing sector and its advantageous proximity to the active Nevado del Ruiz volcano, which enriches the surrounding soil with valuable nutrients. This farm has an extension of land of 5.5 hectares and cultivates a variety of specialty coffee types, including Pink Bourbon, Sudan Rume, Ombligon, Sidra Bourbon, Chiroso Caturro, Caturro, and Colombia, at elevations ranging from 1,650 to 1,900 meters above sea level.

This spectacular coffee gem, featuring a distinctive sensory profile with notes of chocolate, citrus, yellow fruits, sweetness, sugar cane, spices, and cinnamon, makes its way to New Zealand thanks to Sebastián, a 29-year-old coffee farmer, taster, roaster, and quality leader, alongside his wife Eliana and their soon-to-be-born son, Benjamín. They are dedicated to showcasing their coffee to the world with humility, hard work, consistency, and integrity."

Origin: Colombia

Region: Chinchiná, Caldas

Farmer: Velásquez’s Family 

Variety: Yellow Geisha

Altitude: 1650-1900masl

Harvest season: April-June. October-January

Process: Semi-washed with carbonic maceration, co-fermented with fruits and microorganisms.

Roast level: Medium