This Gesha was processed using two fermentation methods. Firstly 48 hours during the cherries were in an aerobic tank. After that, we used our sealed tank where the coffee stayed for 60 hours in an anaerobic environment with an injection of CO2 that we produce on our farm. Then the cherries go to a slow sun dry for about 25 days. After that, the natural Gesha is stored in GrainPro bags to initiate the stabilization for 2 to 4 months.
The result is a complex sensory that goes from vanilla, apricot, watermelon, passion fruit, lemon, honey, and caramel. Juicy citric acidity and citric fruits aftertaste. SCA score 90,25
We offer it in 24 kilos vacuum packaging. Air freight.

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