ABOUT FARMER Adrian Lasso born in Pitalito – Huila on March 04, 1996.

LAS FLORES FARM

• Location: Municipality of Acevedo in Pitalito – Huila.
• Altitude: 1750 M.A.S.L
• Area: 16 ha
• Planted Varietals: Pink Bourbon, Caturra Chiroso, Sidra Bourbon, Aji Bourbon, Tabi, Red Bourbon, Java, Maracaturra, Geisha, Colombia.

OPAL is just a reference name for one of the geisha’s varieties of Las Flores, for tracking the processing for the cherries of this punctual profile.

Also, Peñas Blancas is part of a project developed in Las Flores that consists of sourcing cherries from neighbor’s surroundings for developing and centralizing everything in Las Flores facility, processed under the knowledge about fermentation methods from Jhoan for accomplishing high standards on quality.

GEISHA coffee is prized for its exceptional and complex flavor profile, and it has become a symbol of high-quality specialty coffee. Coffee enthusiasts and connoisseurs often seek out Geisha beans for a unique and memorable coffee experience. It is often described as having a complex and floral aroma, with notes of jasmine, bergamot, and tropical fruit.

DETAILED PROCESS. Cherries at the optimal ripeness point are picked (22-26° Brix) from the healthiest trees with the best foliage. The cherries are floated – washed with Alcohol (5%) eliminating impurities.

FERMENTATION PROCESS. An Oxidation stage is done at room temperature for 12 hours in open plastic bags, followed by a rinse in water to remove floaters. Cherries are introduced in 200 Liter plastic drums. Submerged fermentation follows for 24 hours, adding Mosto kept and reproduced from previous fermentations of the same variety. This stage will accelerate the fermentation process and intensify the profile. Cherries are then depulped and packed in closed plastic bags in a anaerobic fermentation environment for 60 hours.

QUENCHING. The fermentation process is abruptly interrupted through a combination of hot (50°C) during 30 minutes Quenching is a specific method of rapidly cooling down coffee beans or cherries. It is a
critical step in various coffee processing methods as it contributes to fixate the compounds relased during fermentation. The combination of hot and cold water first opens the pores in the bean and the fixates the volatile compounds.

PRISTINE PRECISION DRYING. Coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 11%. Pristine Precision Drying is done for approximately 36 to 40 hours. Stabilization follows for 2 week.