Madcap Espresso
Juliana Guevara Geisha

Inexperienced consumers don’t uncover espresso producers; slightly, relationships start with a dialog, sharing enthusiasm over a connection of shared values. Whereas attending a convention in Armenia Quindío, Colombia, we had been lucky sufficient to fulfill Juliana Guevara. Whereas we didn’t understand it at that second, we had cupped 2 of Juliana’s coffees days prior in Bogotá over a diffusion of a number of massive tables, they usually left their mark.
Along with functioning as the chief director of Terra Espresso, a corporation elevating smallholder producers in southern Huila, Juliana oversees manufacturing on her personal 6 hectare farm, Finca La Terraza, together with her husband Wbeimar, manipulating fermentation to current immaculate readability within the plentiful unique varieties that they domesticate.
We’re proud to launch our first of two selection separations from Finca La Terraza, the revered Geisha. Entrusted solely to probably the most skilled pickers, cherries are instantly taken to the mill to keep away from overheating & oxidation the place they’re floated to take away defects. Cherries are then depulped with out using water and left in mucilage for 36 to 48 hours with exact monitoring of pH. Afterwards, espresso is soaked in chilly water for 48 hours with agitation to take away mucilage, and clear water is refreshed all through the method. Espresso is then dried in skinny layers with ample air flow and fixed agitation to make sure even, constant drying for 4-5 days. As soon as the lot has reached roughly 30% moisture, espresso is bunched into thicker layers to decelerate the drying pace for an additional 20 days till it’s prepared for closing analysis earlier than export. Within the closing cup, get pleasure from smooth notes of mandarin, jasmine, and honeydew.