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Letty Geisha by El ParaísoThe mad coffee that helped The National Barista Champ, Luke Letts, become The 2024 National Barista Champ. This Yellow Geisha from Finca El Paraso farm is grown at an elevation of 1960masl and undergoes one of Diego's crazy processes to achieve his predetermined target flavour profile. The process begins with harvesting fully ripe coffee cherries with a high sugar content. The cherries are then depulped and undergo an initial wet fermentation process

and PVC rakes are used to move it during drying

Siruma handles the dry milling process before sending the coffee to Descafecol for decaffeination

Coffee is then stored at 20ºC-25ºC for another 30 days

They're thermally shocked at 50°C and then anaerobically fermented for 80hrs at 35°C along with Saccharomyces cerevisiae yeast at a 1:5 cherry to yeast ratio

And to quote the processing genius: "This is the closest experience you can have to tasting a coffee fruit straight from the tree in your cup

Once the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 6 day anaerobic fermentation in sealed containers

7ha property is planted with caturra

graded in channels and soaked overnight

They then undergo an anaerobic fermentation inside cans for 80hrs at temperatures between 16-18°C

Situated at 1200masl in Carmo da Cachoeira

Saccharomyces cerevisiae culture is added to the tanks

000kg of parchment coffee was bought

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