Tasting Notes: CLEAN & JUICY PLUM WINE & APRICOT NOTES WITH A BALANCED SWEET HIBISCUS & ROSEHIP BRIGHTNESS
TYPE: Geisha/ Bourbon
ALTITUDE: 1700 MASL
FINCA LA PRADERA
José Hernán Quintero has been involved with coffee for as long as he can remember. His parents were coffee producers & having his own land to produce coffee & continue his parent’s legacy had always been a dream. However, the reality of the socio-political situation in Colombia threatened his aspirations. Rioblanco, where José is from, is now infamously known throughout Colombia due it’s violence past, where thousands of people had to abandon their land in search for safety. Understandably this proved to be a massive challenge for Jose Hernán’s passion for coffee but luckily it prevailed just long enough to see the end of this violence.
In 2006, Jose Hernán received an invitation from the coffee growers committee to participate in the Cup of Excellence that was taking place in Bucaramanga. He decided to participate in the prestigious contest, achieving 17th place. In 2009 he decided to participate again, where he reached 6th place. This motivated him to pay closer attention to his coffee & to focus solely on producing specialty coffee with emphasis on processing & rarer cultivars like Colombia Geisha.
Colombia Geisha, is a cultivar derived from the Ethiopian arabica Gesha plant. This cultivar has been successfully growing in Colombia for the past decade having been originally planted to improve quality & increase botanical varieties in Colombia.
The success of Colombia grown Geisha is in part due to the high altitude of the growing region in Tolima in central Colombia, & the volcanic qualities of the soil the trees are grown in. The regions cool high-mountain temperatures remain stable, forcing the cherries to retain their sugars, giving them their highly prized fruit-heavy, sweet complex flavour.
Producing exceptional honey processed lots requires a farm with strong infrastructure & agronomic skills like that of José & his partner Nubia Marin. Honey processing involves leaving some of the sticky fruit intact with the coffee seeds during the entire drying period which can produce a heavy sweetness as exhibited in this lot, but done poorly can produce unwanted fermented flavours lacking clarity in the cup.