Jose Quintero produced at El Danubio


Country: Colombia
Region: Gaitania, Tolima
Varietal: Gesha
Process: Natural Lactic
Elevation: 1800-1900 masl



“This coffee was carefully hand-picked in order
to use only the ripest cherries, hand-sorted exposed
to a dry anaerobic fermentation of 36 hours inside
grain pro bags at 20 degrees Celcius.

In this environment, bacteria feeds from carbohydrates
and sugars from the mucilage leading to a higher
the concentration of lactic acid. later sundried on raised beds
to 10.5% moisture content.

This microlot is 100% Gesha.
This varietal was first discovered in Absinia,
Ethiopia in 1931.

Gesha was planted in panama for the first time in 1963
and in Colombia in 2005.”
(Cofinet, 2021)

Additional information

Weight 100 g

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