Jairo Arcilia, Geisha 200gm

Gesha, often spelled "Geisha," is one of the most celebrated and sought-after coffee varieties in
the world. Renowned for its exceptional cup profile, this variety has consistently won
prestigious coffee competitions and commanded record-breaking prices at auctions. Its journey
from the remote forests of Ethiopia to the lush coffee farms of Latin America, particularly
Panama and Colombia, is a tale of discovery, perseverance, and innovation.

Jairo, and the team of pickers selectively harvest only the ripest cherries. The cherries are then
transported to Santa Mónica sorting area, where the team meticulously hand-sorts and float
them to eliminate any low-density, underripe, or defective beans. Once sorted, the coffee
cherries are packaged in grain pro bags and transported to Cofinet’s processing center, La
Pradera. Once at La Pradera, we continue with our quality protocols of sorting. We start by
placing coffee cherries in water tanks to float them and to remove any low-density beans and
external material.
Afterwards, the cherries undergo a 30-hour underwater fermentation—a critical step that
enhances the coffee's flavor profile. We do this controlled fermentation process as it allows the
sugars, organic acids, and other compounds within the cherries to break down gradually,
stimulating the development of a delicate yet interesting profile.
The 30-hour fermentation period is carefully calibrated to strike the perfect balance between
developing flavor complexity and preserving the coffee's inherent qualities. This results in a
harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively
character.
After fermentation, the cherries are pulped, and the mucilage is thoroughly washeThe
water used in our washing process is recycled and reused for floating subsequent batches of
cherries.
The wastewater generated during our washed process is then treated using our green filtration
system. This system filters the water through a series of specialized tanks before irrigating it
into vetiver grass beds. Through this natural filtration process, the water is purified and
released as oxygen. As a result, no contaminated water is discharged from our processing
center, ensuring an environmentally sustainable operation.
Once coffees are washed they are spread out on raised beds in greenhouses when they are
exotic varieties or in our elbas drying station for bigger lots. The team monitors them closely to
ensure even drying and optimal quality. We aim for 9.5%-11% moisture content, which is the
perfect point for us. Our greenhouse concentrates a temperature range of 20 to 38°C, which
helps us to maintain a constant drying time for our coffees

Espresso Recipe: 1:6 ratio
In: 19 grams dry dose
Out:  50 grams beverage weight output
Time: contact time of 18-22 seconds

Filter Recipe: 1:14 ratio ( Coarse Grind Setting )
In: 15 grams dry coffee
Out: 210 grams brewing water
Time: 2.15-2.40