Over deze koffie
This Geisha gets its name from the plot where it is grown in Santa Lucia, Triangulo. The attention to quality and details starts there, where ripe blood-red Geisha cherries are picked. The cherries are then de-pulped and dry fermented in ceramic-tiled fermentation tanks for 36 hours. Post-fermentation, the parchment is washed and then transported to the raised beds inside a greenhouse. The greenhouse is designed to allow 50% shade, which allows for slow drying. The coffee is dried to a humidity of 11%, which takes on average 15 days. Once dry, the coffee is moved to a warehouse where it is rested for at least one month. This step allows the humidity to homogenize in the beans.
Expect green tea, lychee and white flowers! Available for both filter and espresso!
