FILO DEL OSO, Geisha - Colombia
Process: Red Honey
Body: Full body
Balance: Classic, Intense
Notes: Lime, Cherries and Raspberry syrup.
The Peralta family’s coffee tradition dates back to the beginning of the 20th century. Their farms are located in the Dipilto and Jalapa mountain range (Cordillera Dipilto y Jalapa) in the department of Nueva Segovia at altitudes ranging from 1150 to 1600 MASL. The high altitude and favorable climate produces some of the best specialty coffees in Nicaragua. This combination of ideal weather conditions, proven varietals and unique post-harvest processes allow them to offer the most diverse and exotic coffees that Nicaragua has to offer.
Prior to harvest, they select each plot to be hand picked based on a visual inspection to guarantee uniformity in ripeness (maturation) and measurement of brix concentration. Based on the varieties and historical cupping results of each plot, they decide how to process each lot being harvested. By carefully monitoring the harvesting, and processing of their coffee, they are able to trace or beans throughout the entire process- from the day it’s harvested to the day it is sold. This task is performed on all farms for each lot that is harvested, allowing them to consistently produce a wide variety of flavors, traceable from beginning to end.
All of the Peralta's fincas have had a top ranking in the COE somewhere in the last 15 years. They are an regular top 5 in the Cup Of Excellence competition with already 3 top prizes so far.
The processing method of the batch here is red honey processing. Honey processing is very popular in Central American countries. The mucilage of the coffee cherry is sticky and slimy, so it is sometimes called ‘honey’. During the honey process, coffee is dried with some or all of the mucilage remaining on the parchment encasing the seed. Coffee cherries are picked, sorted, depulped, and then moved to drying patios or beds for various periods of time. Because there is a little bit of fermentation happening in the short amount of time it takes for the mucilage to dry, coffees processed in this way feature a little more acidity than Pulped Natural coffees, but significantly less acidity than Washed or Natural/Dried-in-the-Fruit coffees.