This coffee is out of this world delicious. Ricardo Koyner of Finca las Brujas has done a fantastic job of processing this fruit bomb of a Geisha. After harvest, the beans are placed in a sealed tank, inoculated with yeast at 16°C and left for five days to ferment without oxygen. This anaerobic process creates a unique environment for acids and flavours to develop within the green bean. After this five day period, they're removed for drying on a shaded African bed for around 15 days until the coffee is down to 25% humidity. After this, the beans are placed in the sun to dry further at a faster rate. After drying, this Geisha is placed in a resting facility for at least 4 months with controlled air temperature of 16°C and a relative humidity of 65%. This process is called 'curing' and helps develop the deep and nuanced fruited character of this Geisha.
THIS COFFEE COLOUR IS
Sweetness & Flavour
A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits