26 min
Fancy Pants Coffee Club Month 5- Good Food Award Finalist Colombia Honey Geisha Hello Coffee My Old Friend
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- Gastronomía
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
What an honor to represent 4 years of sourcing coffee from La Pradera and win with this beautiful honey processed Geisha variety and place as a 2023 Good Food Awards Finalist. Our favorite note from the judges was, “It felt like a hug.” This is not one to miss!
Oscar Daza produced this honey processed Geisha variety in Santander, Colombia between 1700-1900 meters. Cherries were manually harvested before being washed and sorted to select only fully ripe fruit with sugar content above 18 degrees Brix. The cherries were then fermented in GrainPro bags for 24 hours before being pulped. The pulped coffee is then sealed into plastic tanks and fermented in a controlled anaerobic environment for 36 hours. The coffee is then pre-dried for 20 hours before being dried to 11% humidity on raised beds.
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
What an honor to represent 4 years of sourcing coffee from La Pradera and win with this beautiful honey processed Geisha variety and place as a 2023 Good Food Awards Finalist. Our favorite note from the judges was, “It felt like a hug.” This is not one to miss!
Oscar Daza produced this honey processed Geisha variety in Santander, Colombia between 1700-1900 meters. Cherries were manually harvested before being washed and sorted to select only fully ripe fruit with sugar content above 18 degrees Brix. The cherries were then fermented in GrainPro bags for 24 hours before being pulped. The pulped coffee is then sealed into plastic tanks and fermented in a controlled anaerobic environment for 36 hours. The coffee is then pre-dried for 20 hours before being dried to 11% humidity on raised beds.
26 min