Finca Santa Barbara - Anaerobic Honey Process Geisha
Finca Santa Barbara - Jhon Samboni
This geisha anaerobic honey lot comes to us from Santa Barbara, located around 2000 meters above sea level in Algeciras, Colombia. Jhon Samboni has owned this 32 hectare specialty coffee farm for 5 years. Jhon loves experimenting with different types of processing methods. He recently took a specialty coffee course on fermentation which has enabled him to produce anaerobic lots like this one.
Geisha Anaerobic Honey Process
To produce this anaerobic honey process Geisha, the cherries are first soaked in tanks for 5 days. The coffee is then put on raised beds for 20-30 days and develops a rich and complex profile with notes of berry and stone fruit.
Finca Santa Barbara Anaerobic Honey Process Geisha - Light Roast Tasting Notes
Details & Notes
- Varietal: Geisha
- Flavors: Cereal, Vanilla, Stone Fruit, Berry
- Body: Average
- Acidity: High
- Sweetness: Very High
- Process: Anaerobic Honey
- Location: Huila, Colombia
- Elevation: 1900 masl
Roasting Notes
Much like our other experimental process coffees, we are very delicate in our initial heat application and slowly increase thermal energy through the drying phase. We do not perform a "rest" period after we charge the batch, but a lower charge temp and more gradual application of thermal energy is applied.
As we work heat into the bean gradually, the airflow is also restricted during the drying phase to allow for a smooth and gradual heat absorption by the bean. As we progress into Maillard, heat is maintained, and airflow gradually increases.
The development stage is fairly short, but this comes after a relatively long drying and Maillard stage which produces a decent cloud and plenty of desire of sugars and targeted flavors.
Tasting notes of watermelon were provided by the importer, however, we deliberately chose to soften the fruit notes with a bit more balance between the malt like character and the berry fruitiness. As a honey and anaerobic coffee, the handling of the roast was particularly important as one can easily over roast these delicate coffees.
