Induced Shade Experiment - Cold Washed Geisha
We are thrilled to introduce one of the latest innovations from our Coffee Research Center in Denmark—Induced Shade. This technique involves spraying coffee trees with a thin layer of kaolin clay, which acts as a protective shading cover. It significantly reduces leaf temperatures, alleviates heat stress, and enhances stomatal activity, ultimately boosting photosynthesis. As a result, the plants become more vigorous and reach production stages earlier, which ultimately results in higher yields. Additionally, the lower canopy temperature extends the ripening period, allowing for more thorough seed development. This leads to increased seed density and improved cup quality.
Inside the box, you’ll find two versions of the Geisha variety. The first has not been treated with kaolin clay, while the second has been sprayed three times throughout the season, ensuring a continuous thin film of kaolin clay coverage. As a result, the treated lot ripened three weeks later than the control version, producing a coffee with greater aroma complexity, intensified sweetness, and a creamier body – thanks to the extended ripening period and more complete seed development.
What’s in the box
150g - Cold Washed Geisha
150g - Induced Shade Cold Washed Geisha
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on April 11 and ship the following day
- DHL Express within 1-3 days from Denmark
Cold Washed Geisha
A classic cold washed expression of the Geisha variety from the Coffee Research Center in Denmark. Bright floral aromas of jasmine and lilac backed by vibrant aromas of grapefruit and green grape.
Induced Shade Cold Washed Geisha
In this improved cold washed lot from the Coffee Research Center in Denmark, the Geisha variety is showcasing all its beautiful inherent qualities of jasmine and peach with a very ripe sweetness and rich tactile.
Tonik [1], mineral concentrate
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
Induced Shade Experiment on Geisha
Shade preference in Coffea arabica varies among genetic groups, with significant differences observed between both traditional lineages and modern hybrids. Typica-derived varieties (i.e. Gesha) exhibit a strong preference for shaded environments. In contrast, Bourbon-derived varieties (i.e. Caturra), while still preferring shaded environments, demonstrate a higher capacity to withstand increased light exposure, often performing better in systems with moderate shade levels. Modern hybrids, particularly those incorporating C. canephora genetics (e.g., Catimor and Sarchimor), tolerate full-sun cultivation even better. While most C. arabica benefit from some level of shade, the degree of preference varies based on genetic background.
So, coffee trees require adequate sunlight to produce photosynthates via photosynthesis, sustaining their vitality and productivity. However, excessive sunlight and heat can stress the trees, rendering them unproductive due to their shade-requirements. Therefore, it’s essential to strike a balance between sunlight and shade to promote both productivity and quality across different varieties, each with unique requirements.
Poma Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Fyn, Denmark. Within this greenhouse, we manipulate environmental factors based on algorithms that mimic plant processes. This allows us to study how coffee trees react to climate change while also maintaining a stable environment for investigating the impact of farming practices.
Cold Washed Process
The coffee cherries were subjected to an initial cold storage period of 48 hours at 8°C. This gentle chilling process preserves and intensifies the coffee’s aromas without inducing fermentation, thereby safeguarding its natural taste profile. Subsequently, the cherries were depulped and underwent thorough washing and drying at low temperatures in a pressurized, rotating tumble dryer. This meticulous drying procedure ensures uniformity, resulting in a clean and crisp final product.
Technical Data
Producer: Rasmus Madsen
Origin: Poma Research Station, Denmark
Altitude: 1850 masl
Varietal: Geisha
Process: Cold Washed
Harvest: Dec 2024
Brewing Advice
Rested coffee
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive around 3 weeks.
Water
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised water, then give it a good shake. This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
Brewing Parameters
We recommend using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is a 50g circular pour every 40 seconds. Total brew time is 3:00.
