Lot GW-06: LOS LAJONES GEISHA WASHED STONEWALL – C428

Coffee and cupping details

Description:

THIS LOT WAS HARVESTED VERY RED CHERRIES WITH AVERAGE 23 BRIX GRADES ON THE FRUITS AND PULPED BY HAND THE SAME DAY WITH A  VERY SMALL VOLUME OF WATER.

 

THIS SPECIAL LOT WAS DEVELOPED WITH MY SON GABRIEL WHO WAS PUSHING TO TRIED A WASHED PROCESSED BAMBU GEISHA LOT, SO WE DECIDED TO MADE A WASHED LOT USING ONLY 20 LITERS OF WATER TO PULP AND RECICLED THE WATER AND FRUIT JUICE AS THE LIQUID  SOLUTION TO ADDED TO THE ANAEROBIC FERMENTATION TANK FOR A PERIOD OF 48 HOURS. AFTER THIS WE HAND WASHED THE PARCHMENT  AND WE DECIDED MAKING A SECOND FERMENTATION PHASE IN THE FRUIT JUICE FOR A PERIOD OF 24 MORE HOURS BEFORE FINAL HAND  WASHING OF THE PARCHMENT AND MOVE THEM TO SUNDRIED IN THE AFRICAN BEDS FOR 28 DAYS.

 

THE SLOW SUNDRIED PROCESS OF 7 HOURS DAILY, MAKES THE PARCHMENT DRYING VERY SMOOTH AND SLOW, AVOIDING BREAKING THE  PARCHMENT DURING THE PROCESS.

 

WHEN THE WASHED PARCHMENT GOT 10% HUMIDITY WE STORAGE IT IN BLACK PLASTIC BAGS AND PROPILENE BAGS AT AVERAGE TEMPERATURE  BETWEEN 18 AND 20 GRADES CENTIGRADES, FOR A PERIOD OF 60 DAYS, BEFORE HULLING AND DRY MILLING THE LOT.

 

WE FOUND A VERY CLEAN FLORAL JAZMIN NOTES AND COMBINE WITH THE CHARACTERISTIC WASHED GEISHA CUP PROFILE, FULL OF  STONEFRUITS, SWEET FLORAL NOTES, CREAMY DELICATE CHOCOLATE BODY WITH A LONG SWEET INTENSE JAZMIN AND DRY PEACHES AND RED  BERRIES FINISHING.

 

 

Boxes: 2
Weight: 100 lbs
Score: 92.75

Farm details

Description:

THIS YEAR WE DECIDED TO DEVELOP A DIFFERENT WASHED PROCESSING TECHNIQUE FOR OUR LOS LAJONES BAMBU GEISHA CROP FROM THE LATEST HARVESTED LOTS FROM THE HIGHEST AREA IN THE FARM AT 2,100 MASL., GETTING THE 6TH POSITION ON WASHED GEISHA CATEGORY BOP 2020 WITH 92.75 POINTS.

Farmer Name: GRACIANO CRUZ LANDERO
Farm Elevation: 2100 masl

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