Geisha coffee, originating from the Ethiopian town of Gesha (or Geisha), is celebrated worldwide for its exceptional and intricate flavour profile. This
Geisha, cultivated and processed by Emilcen Sanchez, embodies the rich heritage and unique characteristics of this coffee variety.
The processing of this Geisha coffee involves several unique and carefully controlled stages:
Fermentation Process: The process begins with the selection of ripe cherries from the healthiest trees. These cherries are then brought to the
processing station where they are washed and disinfected. After removing floaters, the cherries undergo anaerobic fermentation for 60 hours at a
controlled temperature of 27°C. This is followed by a short oxidation period lasting 16-20 hours.
Quenching and Immersion: The cherries are then immersed in water at 30°C with recirculation, incorporating microorganisms reproduced from the
same variety. After this, they undergo another anaerobic fermentation for 30 hours in plastic tanks. The water is then drained, and oxidation continues
for 40 hours to reach a temperature of 60°C. This process is concluded with alternating cold and hot water treatments to eliminate microbial load.
Drying Process: The drying phase employs a method called Pristine Precision Drying. The coffee is dried in a hermetically sealed stainless-steel
dehumidifier until it reaches an 18% moisture content. It then rests for 18-24 hours before continuing to dry until it reaches the optimal moisture level
of 11%.
The combination of these processing steps, particularly the anaerobic yeast fermentation, not only enhances the coffee’s flavour profile but also
highlights the art and science involved in coffee production.