Geisha Village Different Washed Natural Honey Processing Methods | Geisha Village Red Label Gold Label Coffee Beans Flavor Taste Characteristics

What kind of coffee can offer rich layers that perfectly blend floral notes and fruit flavors?

Let's first take a look at the introduction to this coffee bean:

Batch GVA.RSV.1a: Oma Gesha 1931

Description: This fermented honey coffee batch was produced in collaboration with friends from the Santuario Project in Colombia, using the mossto anaerobic fermentation method. The pulped coffee beans were fermented in the fresh juice of compressed coffee beans, which contains pulp and skin enzymes. After fermentation, the coffee beans were dried in the shade on African raised beds for 25 days.

Weight: 132.28 pounds

Score: 92.67

Cupping Notes: Exceptional aromatic qualities featuring coffee flowers, jasmine, and rose. Multi-layered sweetness of brown sugar, pineapple, and cantaloupe. Flavors of peach, nectarine, and hibiscus. Silky mouthfeel and lingering floral aftertaste.

Harvest Date: 12/24/2020

Variety: Gesha 1931

I believe everyone should know by now that the answer is Gesha. Geisha is cultivated in many regions around the world and is the new king of specialty coffee. Among them, Latin American countries such as Panama, Guatemala, and Colombia produce higher quality and more expensive varieties. The popular Panamanian Geisha was actually introduced from southwestern Ethiopia to Kenya in 1931, passing through Tanzania and Costa Rica, before being transplanted to Panama in the 1960s.

What Different Processing Methods Does Gesha Village Have?

Let's take a look together!

Washed

This process uses mechanical demucilagers to remove the mucilage from the coffee cherries. The coffee then undergoes full wet fermentation, soaking for 12 to 36 hours, followed by channel washing. The coffee is then dried in the shade for two to three days until it reaches 30% moisture content, then sun-dried on African raised beds to 11% moisture content. During this process, the coffee requires a total drying time of 12 to 19 days.

Natural

In this process, coffee is dried with the entire coffee cherry intact, placed in thin layers on African raised beds. Parabolic plastic covers are used at night to increase airflow to the coffee. The coffee requires a total drying time of 18 to 30 days during the natural process.

FrontStreet Coffee has a natural Gesha Village Red Label, whose flavors of rose tea, lemon, and toffee are simply irresistible.

Similarly, the Gold Label Gesha has fermented wine notes, along with the sweet and sour sensations of sweet orange, strawberry, and honey.

Honey Process

In this type of processing, the outer skin of fresh cherries is physically removed by a depulper without adding water, just like in fully washed processing. After pulping, the coffee bypasses the demucilager to retain its mucilage. The coffee is then dried until it reaches 11% moisture content.

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