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New Crop|Colombia Las Marías Estate Geisha Oxydator Natural (48hrs)

New Crop|Colombia Las Marías Estate Geisha Oxydator Natural (48hrs)

HK$210.00
HK$210.00
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Origin: Colombia
Region: Pijao, Quindío
Farm: Las Marías Estate
Owner:The Giraldo family
Altitude: 1800~2050 masl
Variety: Geisha
Crop: Processed in Apr.2025/Arrived in Jul. 2025
Process: Oxydator Natural (48hrs)

 

About Farm: Las Marías Estate is a 23-hectare farm in the mountains of Pijao, Quindío, Colombia, situated between 1,800 and 2,050 meters. Its volcanic soil, preserved native forest, and significant diurnal temperature shifts provide a high-altitude environment ideal for slow cherry maturation and complex sugar development.

Operated by the Giraldo family for three generations, the farm has focused on research-driven specialty coffee production for the last decade. Genetic development occurs at their El Danubio Estate, where 46 distinct Geisha progenies have been refined and subsequently planted as second and third-generation crops at Las Marías. All fermentation and post-harvest processing are managed on-site at La Clarita Lab. Protocols follow controlled temperature profiles and multi-stage fermentations, designed in collaboration with Dr. Germán Giraldo, a PhD in Food Science. The farm’s 7 hectares of native forest contribute microbial diversity to these processes.

Las Marías supplies competition-grade microlots to over 50 roasters in 25 countries, holding a strong position in the Asian specialty market and consistent demand from international barista champions.

About Process: This lot features a naturally processed Geisha coffee, developed over ten years to thrive in Las Marías' specific climate and soil. The cherries are picked at peak sweetness (20 Brix) and fermented for 48 hours in a cold room at 14°C. This slow, controlled process ensures even development. The cherries are then dried on raised beds for 35-40 days at temperatures below 35°C to protect their sugars and aromas.

This precise Oxydator Natural method combines genetic selection, ideal growing conditions, and scientific control. The result is a complex, competition-grade coffee that truly represents its origin.
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