Description
Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca’s capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities.
Geisha is an Ethiopian strain of coffee, brought to South America over the last 15-20 years. Unique stuff, adopts some attributes from the country of origin but is always known for its more floral versus tea like spice attributes normally seen in coffees like an Ethiopian Yirgacheffe. Usually a very expensive bean being so low yield and finicky to grown. Wins most of the coffee competitions but is no easy feat to grow an award winner. This is a solid Geisha, it didn’t win awards, but is a highly rated cup that one can easily see the unique tones of the strain.
Various maintenance tasks are carried out at Juan Martín Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.
In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics.
Tasting Notes: A complex cup focused on lemon, floral and sweet tones that will pull some balance with a tea like spice note. Lighter roasts accentuate the more lemony floral acidic tones of the cup but also bring out cool soft fruit notes and the lovely jasmine spice; a nutty and dry black tea spice will linger on the tongue. Can risk a little grassy note if not quite through first crack, good to get a little development past first crack for the lighter roasts. A medium roast reduces the acidity and balances the cup with a more traditional Colombian chocolaty factor, still plenty of identifiable as exotic but not as punchy as the lighter roasts. Roasts close to or into 2nd crack will turn it a bit more semi-sweet baker’s chocolaty with accentuate spice notes.
Roasting Notes: Good from light to dark but to see it shine, keep it in the light-medium ballpark or risk burning out the lovely Geisha floral attributes. Roasts pretty even, a good screen of coffee, medium to low chaff. Surface color darkens up quickly, make sure you see expansion in size before cooling. A longer setup time is wise to get greater depth of flavors.
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