In February I met Emilio Uraña by chance in the Servicios Profesionales de Catacion in Sam Marcos checking the quality of this years Geisha harvest
Chumeca had just completed the collection and processing of Geisha cherries in February. These were then stored for two days in bags before “going to bed” for 15 to 30 days. After collection the dried cherries were stored in bags complete with cascara for two months before hulling and export.These beens contain 22% sugar and are sized 15-19 for export. During drying acidity and sugar are carefully monitored and documented with remarkable attention to detail. This year the beans are also being chemically analyzed in a project together with the University of Costa Rica.
Congratulations also to Emilio for winning the Costa Rican Cupping Competition run by SCA and I wish him good luck this summer in Geneva in the finals!