This lot is an extension of Mauricio’s uncle’s farm, Delfin, located in El Cedral at almost 2000 masl. It is named after this granadilla fruit because the plant creates a canopy that covers and shades nearly the entire geisha lot, allowing the trees to thrive and grow slowly yet healthily.
Mauricio uses his neighbour’s wet mill in the nearby town of San Pablo. First, floaters are removed before the ripe cherries go through the depulping machine. Next, the coffee passes through the mechanical mucilage remover that is adjusted to leave a certain amount of mucilage on the seeds. In the case of this lot, Mauricio has chosen to leave about 30% of the mucilage on the seeds while drying, resulting in what he describes as a “Red Honey” process. By leaving some of the mucilage on the seeds while drying, Mauricio is able to achieve a clean and sweet yet complex and nuanced profile. Finally, the parchment is dried on raised beds typically for around 10-12 days until a moisture content of 10-10.5% is achieved.
