COLOMBIA Aurora Geisha NMX Macerated Natural

COLOMBIA Aurora Geisha NMX Macerated Natural

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Roasting on demand.
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Synopsis

NMX
Blueberry, Carambola, Strawberry
88.75

"Aurora and Luna are like day and night. Both coffees come from the same farm and the same base fruit. Their processes are interwoven."

- Sebastian Gómez and Absalón Ariza

Summary of producer

Sebastian Gómez and Absalón Ariza

La Divisa is Sebastian's canvas, where he boldly tries forth methods that defy conventional coffee cultivation. From his initial success with Pink Bourbon lots—which were renowned for their lengthy, delicate fermentation procedures that accentuated the flavours of rich, juicy fruit—to his most recent endeavours with the Gesha/Geisha variety, Sebastian has always developed, constantly aiming to become an expert in his field.

Even though La Divisa is still in its infancy as a coffee-growing region, Sebastian has made remarkable strides in a relatively short period of time. His creative collaboration with Gesha/Geisha demonstrates his audacious vision and unwavering commitment to maximising the possibilities of coffee. Sebastian keeps pushing the boundaries of what is conceivable with each new harvest, guaranteeing La Divisa's leadership position in speciality coffee for many years to come.

Aurora and Luna (to be released) are like day and night. Both coffees come from the same farm and the same base fruit. Their processes are interwoven.

First, Luis Miguel Hoyos (acting processor) purchases the fruit from Finca La Divisa. Fifty percent of the purchase is delivered on day 1. The fermentation of the natural process fruit begins and lasts 5 days. On the third day, the remaining 50% is received, initiating the fermentation of Aurora, the washed process. On the fifth day, the fermentation of Luna (natural process) ends, the must is extracted, and the cherry pulp from Aurora’s 48-hour fermentation is inoculated with the must to begin a 72-hour mucilage fermentation.

At this point, the drying of the natural process starts but is paused for 5 days once the dry fruit reaches 18-22% moisture. This pause adds complexity to the cup. After 5 days, drying resumes until completion.

On the eighth day, after 72 hours of mucilage fermentation with must, a soft washing of Aurora’s parchment is done, and its drying begins.

Summary of variety

Gesha

Pana­man­ian Geisha has excep­tion­al­ly high qual­i­ty at high alti­tudes. The term ​“Geisha” is often applied to oth­er cof­fees that do not share the dis­tinct genet­ics of Pana­man­ian Geisha.

Learn more about Gesha >

Summary of production

Macerated Natural

Harvested every 3 weeks. Cherries are pulped dry with the following day's pulp and left to ferment for 24 hours in ceramic tanks. The coffee is washed and taken to drying rooms where they remain for 15 days.

Learn more about fermentation morphemes >

Quality

88.75

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Genesis

Producer Reinaldo Chilito
Country Colombia
Region Circasia, Quindío
Altitude 1,760 masl
Varietal Geisha
Process 48h Anaerobic, 72h Mossto, Dried in cherry
Lot size 24kg
Trade 32.50 USD/kg
Production 2024
History Since 2024

Sensory

Aroma Coffee cherry, Red grape
Flavor Blueberry, Carambola, Strawberry
Aftertaste Coffee cherry, Sage, Mid intensity
Acidity Bing cherry, Malic, Mid intensity
Body Juicy, Light
Balance Uniform
Spectra Red, Purple, Bronze
Evaluation Hario V60, Ceramic, VCF-01 filter, WBrC One
Quality 88.75
Style Traditional

Made by Colombia

Finished in Scandinavia

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

The price for your shipment is calculated and added to your total during checkout.

Only whole beans are produced and shipped.

Merchandise such as apparel might be shipped separately depending on production. However we do our best to accommodate one time shipment.

We ship to most countries in the world. Exceptions might apply.

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Learn how to brew

Extraction recommendations for various equipment and water

Methods Water
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