“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.”