Wala Coffee
Auction 2023
19th September, 2023 at 10:00 AM (London)
Discover the Finest Nano-Lots: 17 Geisha and 3 Wush Wush from 6 prominent regions in Colombia in Washed, Natural and Honey process.
We are Colombian Coffee Curators: Seeking the Best Geisha Micro Lots with Full Traceability
Our portfolio focuses on different Geisha micro lots, supplied by different farms specialized in Geisha production in 6 regions of the country. (Nariño, Cauca, Huila, Tolima, Quindío and Norte de Santander).
Our team of passionate Q-Grader experts and coffee enthusiasts have embarked on extensive journeys throughout the country, dedicated to discovering the top 20 coffee lots for this auction, with magnificent characteristics and complex fermentation processes.
Auction times in your region:
19th September 2023 | 10:00 hrs London time
- 02:00 AM : Los Angeles
- 05:00 AM : New York
- 06:00 AM : Sao Paulo
- 10:00 AM : London
- 12:00 PM : Riyadh
- 16:00 PM : Jakarta
- 17:00 PM : Shanghai
- 18:00 PM : Tokyo
- 18:00 PM : Seoul
- 19:00 PM : Sydney
Sample sets sold out
Ordering Samples allows you to taste any coffee before the auction and be ready to bid!
Each sample set will contain 20 coffee samples (150 grams each) plus Coffee guide
SAMPLE SET COST: $245 EACH
COLOMBIAN ORIGIN
Colombia is the most biodiverse country in the world per square kilometer. This biodiversity is also reflected in the coffee-producing areas of the country, where harvest periods can vary depending on the region. The varied characteristics of terrain, rainfall, and temperature generate a wide range of nuances in terms of the flavors and complexities found in a cup of coffee. We have selected the very best from each region.
NARIÑO
NARIÑO
Nariño is located in the southwest of Colombia, located in the Andean region with access to the Pacific Ocean.
- Number of Lots: 2
- Varieties: Geisha
- Process: Washed
- Fermentations: Anaerobic Fermentation
Cauca
Cauca
Cauca is located in the southwest of Colombia, with a very diverse culture as a result of its ancestral lands populated by indigenous people, mestizos and Afro-Colombians.
- Number of Lots: 2
- Varieties: Geisha
- Process: Washed
- Fermentations: Double Anaerobic Fermentation with Thermal Shock
Huila
Huila
Huila is located in the southwest of Colombia, with a relief formed by the great Magdalena valley, between the Central and Eastern Mountain ranges of the Andes.
- Number of Lots: 6
- Varieties: Geisha
- Process: Washed
- Fermentations: Double Anaerobic, Double Fermentation.
N. Santander
N. Santander
N. Santander is located in the northwest of Colombia in the Andean region.
- Number of Lots: 1
- Varieties: Geisha
- Processes: Washed
- Fermentation: Aerobic Fermentation/li>
Quindio
Quindio
Quindío is located in the west center of Colombia, in the Central Cordillera of the Andes, and is part of the country's coffee cultural landscape.
- Number of Lots: 2
- Varieties: Geisha and Wush Wush
- Processes: Washed and Natural
- Fermentation: Carbonic Fermentation, Double Carbonic Fermentation
Tolima
Tolima
Tolima is located in the center west of the country and is located between the Central and Eastern Cordillera of the Andes.
- Number of Lots: 7
- Varieties: Geisha and Wush Wush
- Processes: Natural, Honey, Washed
- Fermentations: Anaerobic Fermentation, Double Anaerobic, Double Fermentation
PROCESS
Washed, Natural and Honey postharvest processes of selected coffees have different types of aerobic and anaerobic fermentation that offer an incredible range of options and nuances.
The fermentation process options are:
AEROBIC FERMENTATION
After harvesting the grape-colored grain, it is washed and then fermented for 36 hours.
AEROBIC FERMENTATION
ANAEROBIC FERMENTATION
The cherries are initially fermented anaerobically for 60 hours in a closed tank. Later, they are submerged in water for an additional 40 hours.
ANAEROBIC FERMENTATION
DOUBLE ANAEROBIC FERMENTATION
Initially, a bag is used to oxidize the cherry for 24 hours. Then, it is floated and fermented for an additional 12 hours in the cherry anaerobically. Subsequently, it is pulped and fermented for another 60 hours anaerobically in a can.
DOUBLE ANAEROBIC FERMENTATION
DOUBLE ANAEROBIC FERMENTATION WITH THERMAL SHOCK
After a rigorous selection of the harvested cherry, the first anaerobic fermentation is carried out. Then, the coffee is pulped, followed by a second anaerobic fermentation that concludes with a thermal shock process involving hot and cold water to improve its organoleptic conditions.
DOUBLE ANAEROBIC FERMENTATION WITH THERMAL SHOCK
CARBONIC FERMENTATION
After selecting the best cherries from the harvest, a carbonic fermentation is carried out in a plastic tank, where the cherries are inoculated with their own Mosto (Lixiviado).
CARBONIC FERMENTATION
DOUBLE CARBONIC FERMENTATION
After selecting the best cherries from the harvest, a first carbonic fermentation is carried out in a plastic tank. Then, the cherry is pulped and returned to a tank with its own "mucilago" for a second carbonic fermentation. Finally, it is washed.
