{"product_id":"colombia-finca-anaya-geisha-z","title":"Colombia | Finca Anaya - Geisha Z9","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Cascara, hibiscus, honey, masala chai\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: San Adolfo, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Finca Anaya\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Sergio Aranda Gomez\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1600 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: Geisha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Double thermal shock washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e: Yet another stellar coffee from Sergio and the Anaya team. We’ve copied and pasted the process provided to us below, but really it highlights how thoughtfully this was processed. When we cupped this, there was a familiar flavor we couldn’t place. It’s very floral, fruity, has deep red and orange tones, but took a while to place. After re-reading their process and cupping for the fifth time, it finally hit; this tastes a lot like freshly picked coffee cherries. From the ones we’ve eaten right off the tree, the cherries have fruit, floral, and spice notes to them, similar to hibiscus, cranberry, honey, and masala chai. Sergio adds the geisha husks to the fermentation tanks, creates a mosto mixture which gets fermented alone, then reintroduces the mixture to the washed coffee, which makes a whole lot of sense given the tasting notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the producer\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCherries are harvested at approximately 95% ripeness, selecting only healthy and uniformly ripe fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOxidation (30 hours)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cherries are left to rest in piles for approximately 30 hours in contact with oxygen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eDuring this phase, the coffee mass increases in temperature to around 35°C.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOxidation promotes the controlled breakdown of sugars, the generation of aromatic precursors, and more uniform ripening of the cherries.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eFirst Thermal Shock (19-20 °C)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter oxidation, the cherries are immersed in water at approximately 19-20 °C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eThis thermal shock helps lower the temperature of the bean (from ~35 °C to around 20 °\u003c\/span\u003eC).\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe goal is to stabilize the coffee mass and help fix the bean's own flavors before the directed fermentation.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePre-ferment preparation (24 hours before)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe pre-ferment is prepared 24 hours in advance:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eCoffee cherries (sweet red fruit), yeast, water, sugar, and dried Geisha husk are used.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThis mixture is left to ferment for about 24 hours, allowing the development of a high concentration of microorganisms and aromatic compounds.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePulping and inoculation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce the oxidation phase and the first heat shock are complete, the coffee is pulped.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eImmediately afterward, the pulped coffee mass is inoculated with the prepared pre-ferment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDirected fermentation (30 hours)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe inoculated pulped coffee is left to ferment for about 30 hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eIn this stage, the microorganisms consume the sugars in the mucilage.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe production of alcohols is sought, which act as carriers to transport and fix the flavors\u003cbr\u003ewithin the bean\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWashing and final heat shock (40°C)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo finish fermentation:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eThe coffee is washed with a heat shock using water at around 40°C.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThis step helps to slow down fermentation activity, remove fruit and residual mucilage, and contribute to sealing the pores of the bean.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDrying (12 days)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe washed coffee is taken to traditional dryers, where it dries slowly for approximately 12 days, until the desired moisture content is reached\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eRest and house recipe\u003c\/strong\u003e: We're resting this for ~14 days before brewing.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eV60 - 202° water, 1:16.5 ratio, ~5.5 on the ZP6. \u003cbr\u003e0:45 bloom, then 3 pours to final volume, finishing around 2:30.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRoast Level: 1\/5\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0864\/8219\/0641\/files\/roast-2.jpg?v=1721860285\" alt=\"roast 3 out of 5\" style=\"max-width: 100px; border: none; box-shadow: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e Intensity: 3.5\/5\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0864\/8219\/0641\/files\/4-out-5.jpg?v=1721860285\" alt=\"4 out of 5\" style=\"max-width: 100px; border: none; box-shadow: none;\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhole Bean Coffee | Net wt. 8 oz.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Brainwave Coffee Roasters","offers":[{"title":"4oz","offer_id":55505832378673,"sku":null,"price":13.0,"currency_code":"USD","in_stock":true},{"title":"8oz","offer_id":55505832411441,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0864\/8219\/0641\/files\/z9_prod1.jpg?v=1785439424","url":"https:\/\/brainwaveroasters.com\/products\/colombia-finca-anaya-geisha-z","provider":"Brainwave Coffee Roasters","version":"1.0","type":"link"}