88.38

Geisha 2722 Slow dry - Yeast – 8 days

Since Mr. Trinidad E. Cruz established “Paraxaj” farm in 1904, Meneses Siblings have maintained this long path by keeping original values of integrity, quality, loyalty and justice. The Meneses siblings are now the fourth generation, administering and operating the farm from their “Santa Felisa” headquarters. These values have led them through the always-changing trends of the market.

Anabella, who is Agronomist, Ecologist & Q-Grader QProcessingProffessional;, have taken the task to bring farming to the next level, it means creating a concept of Precisely Agriculture at the farm, by analyzing every day the work done under the “Laws of Nature” and the needs of the Community; as it is the control of every single Lot that is Processed at the Farm.  Anabella is researching since 2010 different methods to develop different Flavors during Fermentation and Drying Process, having great results that fit well with different Varieties.  

The art of curating coffee has become more sophisticated now than ever before. In Santa Felisa, we have managed to perfect this art by keeping every single record and improving each process from the seed to the exporting lot. We can balance and intensify characteristics of exotic and elegant coffees.  

Fine tuning the art of producing flavors begins with selecting the best seeds tested in our very own terroir allowing them to grow in the ideal eco-agriculture conditions for coffee; by using Shade Grown Systems and promoting the biodiversity in the plantations and the soil. Then, we select only those ripen cherries ideally at 18-23 Brix. Followed by the fermentation and drying processes with strict monitoring of every action along the way. 

When cherries are delivered at the wet mill, it is important to wash the cherries before exposing them to the different fermentation and drying phases. This will directly enhance the natural quality each variety brings within and that will immediately be highlighted in the cup profile. The air, temperature and sunlight exposure can completely benefit ripen cherries to a perfect fermentation.

We protect the beans from the direct sunlight. It is very important to control the temperature that will limit the ecological succession of the microorganisms responsible for the production of the secondary metabolites that we want.  Most of the coffee lots we produced in Paraxaj were inoculated with the existing microorganisms happening in the microbiota of the farm, which provided very interesting results in the cup.    Drying process time:  23 days African beds + 3 days mechanical dryer.