Geisha Coffee

One of the most important and sensitive steps to produce specialty coffees is the process. We aim to have a mass with a minimum average of 24-30 Brix degrees to have enough sugars to develop the fermentation well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive at their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the non-dense coffee cherries and coffee tree leaves that start floating.

After floating, the process continues by hand sorting the beans on raised beds before the fermentation process. In hand sorting, the unripe/partial unripe cherries and the overripe cherries are separated.

With the Geisha Washed process, the fermentation begins on the same day of collection; it proceeds to ferment for 12 hours anaerobically in cherry. After de-pulping, the coffee undergoes another 48 hours anaerobically in tanks filled with cold water. After fermentation, the coffee went to the silo for pre-drying; 2 hours a day for 6 days; a total of 10 hours of pre-drying. It was then transferred to the canopies to dry for another 20 days and another 11 hours.