Madcap Coffee
Juliana Guevar Geisha
Green buyers do not discover coffee producers; Rather, relationships begin with a conversation, sharing enthusiasm over a combination of common values. During the conference at Armenia Quindío in Colombia, we were lucky to meet Juliana Guevara. Although at this point we did not know about it, we stopped 2 coffee of Juliana a few days earlier in Bogota over the spread of several enormous tables and left their trail.
In addition to functioning as the executive director of Terra Coffee, organizations raising petite producers in southern Huli, Juliana supervises production on her own 6 hectare farm, Finca La Terraza, together with her husband Wbeimar, manipulating fermentation in order to present the impeccability of clarity in the abundance of exotic layers.
We will proudly release our first of two varieties from Finca La Terraza, worshiped geisha. Entrusted only by the most experienced collectors, cherries are immediately taken to the mill to avoid overheating and oxidation, where they are lifted to remove defects. Cherries are then depulated without the operate of water and left in the lock for 36 to 48 hours with precise monitoring of pH. Then coffee is soaked in icy water for 48 hours with stimulation to remove mucus, and immaculate water is refreshed throughout the process. Coffee is then dried in lean layers with high ventilation and constant stimulation to ensure even, consistent drying for 4-5 days. When the plot reaches about 30% of moisture, coffee is hammered into thicker layers to snail-paced down the drying speed for the next 20 days, until it is ready for final evaluation before export. In the last cup, enjoy the tender notes of Mandarin, jasmine and honeydew.
