Flower Power - Peru

Roast Profile | Light

Notes of | Jasmine, Green Apple, Sunshine

Variety | Geisha

Process | Washed

Altitude | 1950 - 2050 MASL

Las Etíopes is a 7ha farm situated in the village of El Porvenir in Jaén, Cajamarca. The farm sits at an altitude of 1900m and reaches 2050m at its peak, of the 6ha only two hectares are currently planted with Ethiopian heirloom varieties, geisha, wush wush and sidra. Simon bought the farm in 2019 and the first trees were planted in early 2020. Of the Ethiopian varieties there are around 5 lines, some of which are compact types and others taller and somewhat similar to bourbon or geisha. The geisha grown at the farm is made up of two different lines, one which is a geisha type from Ethiopia and the other is seed from Panamá, most of the production is from the Panamanian line.

This lot was fermented with a natural mosto, made from fermenting a batch of geisha in sealed tanks with a solution made from simple syrup and hops, the purpose of adding hops is for it’s natural antimicrobial properties which allow for the proliferation of yeasts rather than bacteria. The pulped coffee is then left to ferment for a period of 5 to 7 days, with pH and brix readings taken regularly in order to monitor fermentation
and yeast growth. Once the batch reaches a point where the yeast are sufficiently vigorous, the liquid is strained off and the coffee removed. This liquid is the mosto which can be used to inoculate production batches of coffee, and can be maintained somewhat like a sourdough starter with regular feedings of sugar syrup, keeping a close eye on the pH to ensure the acidity doesn’t drop too much.

Freshly picked coffee is first rinsed and floated in fresh, cold spring water which serves to both remove lower quality beans and also to clean the cherry and reduce it’s microbial load. The rinsed cherries are depulped and placed in stainless steel tanks, where they are fermented for a period of 72 hours with the mosto under the natural pressure generated from fermentation.

Once the fermentation is complete the coffee is taken out of the tank and the liquid preserved for future batches, after being refreshed with more sugar syrup. The fermented coffee is washed once in spring water and moved over to the drying beds for slow drying.

*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.