Varietal:
Geisha
Process:
Natural Shade Anaerobic
Notes: Baked green apple, young peach, grapefruit, green tea, lemon, salted caramel
Costa Rica Geisha
SKU: CR-G
C$20.00Price
Like all varieties we choose the right moment to start harvesting it, measuring brixcontent. Then we bring the cherries to the wet mill where we separate floaters and wash the cherries so they donĀ“t have dirt going into the anaerobic tanks. In this case, we left coffee 5 days inside the fermentation tanks, measuring temperature, brix content, acidity (pH), and time. After this it was taken to the drying patio for 11 days and then 8 hours in a mechanical dryer (Guardiola).