19,90

Geisha – Natural & Carbonic Maceration – 92.71 SCA SOCRE

We are really happy to present you this extremely rare natural Geisha from Ferme Mikava, winner of the prestigious 2019 “Cup of Excellence”.

With 92.71 points, the producer has exploded two records, that of the highest score ever obtained in Colombia and that of the first Natural coffee to win it.

This unusual coffee will surprise you !

  • Tasting notes : Candied orange, raspberry, bergamot and Oolong tea
  • Aromatic profile : Intense and fruity. Ultra rare.

Coffee Origin:

Colombia

We are delighted to share with you an extraordinary, award winner, cup of excellence coffee through the story of the coffee from Paul’s “Finca Mikava”.

Country: Colombia
Region of origin: Risaralda
Plantation altitude: 2000
Harvest: manual, selective. Natural & Carbonic maceration process, sun dried.

Meet :

Paul Kevin Doyle.

Paul owns two farms in the department of Risaralda, one located near the town of Santuario at about 2000m above sea level and the other in Marsella, 1750m. He started in the coffee world in the 80’s as a barista. It was after a trip to Colombia that he decided to completely change his life and start the adventure of a coffee producer. It is with great patience that Paul and his son Kevin continue to push the boundaries of specialty coffee excellence.

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This is our Geisha – Natural & Carbonic maceration process from Colombia. Its an award winning coffee with 92.71 SCA SCORE !!!

De La Sierra is one of the rare brands to master the entire manufacturing process of its product. From supply to final assembly, through the sorting of coffee fruits, the processes, the preparation of grains, the selection…

Above all, in order to perpetuate the value chain and allow producers to live decently, De La Sierra always offers farmers a price higher than that of the stock market price… In El Salvador, we are the producers and owners of a 40 hectare coffee plantation. Certainly, at De La Sierra, the coffee beans require the greatest attention.

Likewise, the same requirement for finesse and quality applies to all raw materials. Most importantly, in this global approach, at De la Sierra we roast our beans ourselves. A crucial stage, the temperature and duration of which must be established with precision. Roasting guarantees the aroma of coffee and this allows us to offer profiles with unique flavors.

A great story !
Five generations ago, Ines and Petronila acquired some lands on the hills of the Cacahuatique in El Salvador. In the same vein, we decided to continue this legacy by importing this coffee. The plantations are managed by our family living in Central America, the green grains are processed and marketed by our family in France. Most importantly, we have full product traceability and control and support from the government of the country of origin. El Salvador is a country in the volcanic heart conceived of lands rich in minerals which attribute a unique taste to our coffee beans. In addition, a flawless selection process allows you to offer a bourbon coffee with refined and harmonious tastes, of superior quality. This product invites you to awaken your taste sense with this new coffee from El Salvador. This production contributes to the evolution of life of Salvadoran coffee growers and respect for human and environmental values. Thanks to this, we have our Red Bourbon from El Salvador.

To sum up the value added, the whole team obtained their roasting, tasting and barista certificates from the Salvadoran Coffee Council. We invite you to awaken your taste sense with this new coffee from El Salvador. This Rainforest Alliance certified production contributes to the evolution of the lives of Salvadoran coffee farmers. Thanks to the cooperation of these two families, the company is managed with respect for human values.

We are proud to present a coffee our Red Bourbon Grand Cru, our bean comes from the mythological lands of the ancient Mayan civilization. El Salvador, thanks to its volcanic heart, has lands rich in minerals which give a unique taste to our coffee beans. The selection process makes it possible to offer you coffee with refined and harmonious tastes.

Meanwhile, six to eight months after flowering, the fruits being ripe, therefore, the coffee harvest can begin. To clarify, the picking method consists in carrying out a manual harvest by selecting the good cherries. Subsequently, a rigorous selection process is put in place to separate the quality beans. When exposed to the sun, the beans undergo natural drying in order to go to the next step, roasting. Roasting is an art of precision and sublety. Moreover, this know-how needs a great mastery, it is decisive to highlight the unique and gustatory qualities of each coffee. Finally, the magic of a barista will transform the sumptuousness of this grain into a true work of art.

In conclusion, you just have to taste it !

Discover our histoty : https://delasierracafe.com/shop/abous-us/

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Weight100 g

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