Last year we had the pleasure of being able to offer you a fantastic washed Geisha from Dulce Misterio in Colombia. A lot that we could not get enough of, sweet, complex and full of florals, everything a washed Geisha should be. We had hoped to make a return with this wonderful lot, but were sadly unable to do so, and as a result this left us searching for a worthy follow on. This lot is that, a complex washed Geisha to sit back and enjoy at all times of day, day after day. The cup has sweet silky peaches throughout, combining with caramel for hints of vanilla and butter, honeysuckles florals come and go throughout, providing the bouquet you always wanted in a cup.
EL REFUGIO
El Refugio belongs to the Agudelo Uribe family since August of 2020. It started as a project to share family time, connect with nature and produce specialty coffee – something that all members of the family are passionate about.
The farm has 7.5 hectares of coffee made up of exotic varieties like Geisha, Sidra Bourbon and other Ethiopian varieties, with an average age of 3 years. The farm is located in the same mountain range as the “Ruiz Volcano”, giving volcanic soils to the farm.
Before being a coffee farm, the use of the land was oriented towards livestock and grass. However, while being turned to coffee, the owners have planted a lot of native trees to create shading and agroforestry systems that seek to protect the coffee from the harsh winds and erosive characteristics of the land. These trees also help to fix nitrogen in the soil in order to give more nutrients to the coffee plantation. Additionally, since the trees are all native species, they become a natural habitat and source of food for the native fauna; especially regional birds.
All coffee on the farm is currently processed as fully washed. When the trees grow older there will probably be natural coffees coming from the farm, but the initial harvests have had great results showing the terroir and there is signs of a lot of potential from the young coffee trees.
The process is being done in an “Ecomill” that is a machine that pulps the coffee and has a fermentation tank right beneath the pulping machine. It has a big plus when it comes to water management, where the water consumption is very low compared to other methods.
PROCESSING
Cherries are received in the hopper.
The cherries are floated and the impurities are removed, as well as the over or under ripe cherries.
The coffee is pulped.
Fermentation process of 24 hours in mucilage. The time can change depending on the climate (hotter days require lower fermentation time)
The coffee is washed
The coffee is moved to parabolic driers until target moisture is reached (10.5%)
(In partnership with Falcon)
