Colombia Huila Milagros Geisha - Natural Process
Colombia Huila Milagros Geisha - Natural Process
Colombia Huila Milagros Geisha - Natural Process

Colombia Huila Milagros Geisha - Natural Process

Regular price $37.43

Notes of Blood Orange, Mocchi, Butter Caramel Candy, Apple/Cinnamon Cobbler.

This special 'Milagros' (miracle!) washed Geisha microlot comes from 17 small producers in different areas of Huila. These producers are situated at altitudes between 1,600 and 1,800masl throughout the municipalities of Pitalito, Palestina, Acevedo and Timana.

 THE PROCESS

 Harvest is carried out selectively and by hand, to pick the cherries at the optimum point of maturation. The cherries are de-pulped on the same day and then fermented in cement tanks for between 28 and 40 hours, depending on climatic conditions and the altitude of the farm. The coffee is then manually washed twice, a departure from the traditional Colombian washed process which includes 3 washes. After washing, the parchment coffee is dried in parabolic greenhouses for 12-20 days depending on ambient conditions. 

 THE REGION

 The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The most relevant municipalities for coffee in Huila are: Pitalito, Garzón, Gigante, San Agustín, La Plata, Paicol, Acevedo, among others. Huila coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single origin offering for its balance of acidity and sweetness.

 The Huilan landscape is dominated by volcanos and mountains, providing a rich terroir of high altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1500 m.a.s.l. up to 2.300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes.