Geisha Washed

Its process is carried out starting with the harvest, then it is floated to eliminate cherries that have filling problems, the coffee is quickly left to rest for 24 hours, then it is pulped and left to ferment for a period of 62 to 64 hours more in the dry fermentation tank, after that it is washed very well to remove the excess of mucilage and it is dried in direct sunlight for 3 to 4 days, and finally it is moved to the canopies for 22 to 23 days more. Las Nubes farm is located in the village of Agua Negra, just 15 minutes from the municipality of Pitalito, at an altitude of 1,700 m above sea level. Las Nubes, was acquired in 2020, giving us the opportunity to have the plantations of each of our varieties, also being a space for the investigation of our coffees. Its excellent location and the great environmental offer that we have, allows the production of excellent coffees, strategically uniting the air currents that come from the Laboyos valley to meet the freshness of the mountain of the natural reserve that surrounds our farm. this place has a great panoramic view, giving us the best sunsets in the city, this is undoubtedly a farm that gives us the opportunity to walk on green and dream in coffee. All our work has been done collectively, our Aromas del Sur team leads processes such as germination, production and export, thus we have reached hundreds of places, being one of the finest Colombian coffees. Our recognitions come with a purpose, to exalt and enrich our coffees. The Yara Champion Program 2017 allowed us to be champions, obtaining first place with rosé Bourbon and then in that same meeting we won the silver Yara Champion 2018 with that same variety; In 2019, Roasters United came to us, winning first place with washed purple caturra and then third place with the same variety. For us as producers and also for our team, it is very gratifying to see that our coffees manage to reach and stay as one of the best, capturing not only palates but also hearts. This is how our goals grow, yearning to be a sustainable company that endures in the history of this wonderful world of coffee, where we can break barriers that have set us in this field, and that allows us to continue discovering the different ways to love this almond; for us, what happens in the fermentation process is still unknown territory, but to see how microorganisms, yeasts, enzymes and everything that happens within each process work is something really impressive, it is to see how as producers we can get the greater benefit in our favor, making the coffee industry remember us over time for what we have been able to achieve and what we will continue to do with this grain, in order to continue discovering those paths that coffee offers us daily, to be a reference for generations and thus manage to leave a legacy that fills with curiosity and happiness to find so much magic with the smell of coffee.