Wine | Peaches | Chocolatey
Producer: El Diviso Farm
Region: Huila, Colombia
Process Method: Honey
By 2022, Jose had encuraged his 3 sons to become involved to farm management and procution. The family is working to introduce the latest manufacturing methods, and experimenting with long fermentation times, oxidation, anaerobic fermentation & re-application of mucilage juices to the cherry during processing.
Surrounding the coffee plantation and mill, the family keep a large area of natural reserve that approaches 5 hectares, where they take care of and preserve the natural flora and fauna to ensure diversity of the landscape.
This coffee is named for the Geisha coffee plant. A very delicate plant that requires special growing conditions, including a higher altitude of 1700-1950 masl. The leaves are smooth & elongated, & the cherries are also elongated in a similar way to Typica fruit. The main visible difference between Geisha & Typica is that the former has an umbrella shape or flat top, whereas Typica has a conical shape. Ripe Geisha/Gesha cherries taste totally different from those of other varieties. They have citrus notes, sweetness, & a jasmine-like floral element.
Honey refers to the processing method. The coffee cherries are hand picked at a precise harvest time with perfectly ripe cherries, pulped and left to dry without washing away their fruity, sticky layer, allowing the coffee to dry inside this sweet pulp.
Amazing but spenny
A smooth, honey-caramel flavour with greater depth than most, but nor as earthy-chocolate as typical Colombian!