FARM: El Roble
VARIETY: Geisha
ELEVATION: 1700 masl
PROCESS: Washed
TASTING NOTES: Floral, Jasmine, Lemon, Malic & Citric, Lemongrass, Sugary
PROCESS:
1. All cherries are selected by hand.
2. Cherries ferment in a hopper for 24 hours.
3. After fermentation, Cherries are dry depulped and kept in fermented tanks for 40 hours.
4. Then they are washed and spread on African sunbed dried for 10-15 days.
5. Coffee is brought to a moisture level between 10.5% - 11.5%