We are thrilled to release our third iteration of Geisha from Diego Bermudez - Finca El Paraiso in Cauca, Colombia! Named after his middle daughter Salma, this coffee genuinely surprised us on the cupping table. We had never tasted a coffee with such a distinct confectionary mouthfeel. The dulce de leche sweetness is pure and the notes of mango and elderflower are delightful and in the foreground.
The coffee itself has gone through so many stages at the wet mill we've decided to simply name it under the umbrella term;'advanced fermentation'. The difference between this coffee and Diego's previous Geisha lots is that the leachate prepared for this was taken from prime Red Bourbon and adjusted with a series of lactic acid bacteria and yeasts before undergoing multiple stages of pressurized anaerobic fermentation. Diego himself said, 'This is one of my favorite Geisha's that we've made, it reminds me of the dulce de leche my grandmother used to make me'.