Salma - Thermal Shock Washed Geisha - Colombia

Description

Varietal: Geisha Process: Washed, Special Fermentation Producer: Diego Samuel Bermudez, Finca El Paraiso Notes: Mango, Dulce de Leche, Elderflower About the coffee: Diego Samuel Bermudez has been growing coffee at Finca El Paraiso in Piendamó, Cauca since 2008, and in that time he's become one of the most-copied producers in Colombia. He names his signature processes after his daughters. This one is Salma. The process is deliberate at every step. Cherries are picked past ripe, when sugar concentration in the mucilage is at its highest, then fermented submerged and anaerobic for 72 hours with a selected yeast. Drying happens under a dehumidifier rather than sun, which keeps the aromatics from cooking off and stops fermentation cleanly instead of letting it drift. What that yields is a cup that tastes engineered in the best sense. Mango up front, dense and tropical. Dulce de leche through the middle as it cools. Elderflower on the finish, floral without tipping into perfume. Silky body, citric acidity holding it all upright. At 1930 masl with this much control applied, nothing here is accidental.