How to Properly Brew Colombian La Pradera Estate Coffee - Is Colombian La Pradera Coffee Acidic?

FrontStreet Coffee · Colombia La Pradera Estate Coffee Brewing Guide

LA PRADERA

Producer Dionel Chilito grows Caturra, Colombia, and Geisha varieties on his farm in Pitalito, Huila. His father bought the farm 45 years ago, and since then his two sons and their families have begun to cultivate and produce more coffee.

Dionel has experimented with different types of fermentation and various storage techniques to improve the quality and cup score of his coffee. His Geisha is carefully hand-picked, pulped the same day, and undergoes dry fermentation for 36 hours. The coffee is then washed three times in channels.

FrontStreet Coffee Recommendation

If that careful, slow fermentation has you curious about the Geisha variety itself, FrontStreet's Geisha lineup is a wonderful place to explore it. For an easy, affordable introduction, try the FrontStreet Boquete Geisha from Panama, the region where the variety first became famous. It offers the classic orange-blossom honey sweetness, oolong-tea texture, and delicate fruit acidity that define great Geisha, in a clean, layered cup.

If you want to taste Geisha's birthplace, look to Ethiopia instead. The FrontStreet Granada Gesha comes from a single-variety estate in Yirgacheffe, hand-picked and sun-dried on raised beds for 14-20 days depending on the weather, and pours out bright citrus acidity, elegant ginger-flower aromatics, and ripe fruit sweetness with a fine, silky finish.