Process | Semi-Washed Anaerobic
Varietal | Gesha
MASL | 1800 - 1900
This Gesha undergoes a meticulous double fermentation process. It begins with hand sorting, followed by floating and depulping the cherries. The first fermentation takes place in GrainPro bags for 140 hours, during which the coffee remains with the mucilage, enhancing its vibrant floral and citric notes.
As Wilder Lazo explains, "After this stage, we ferment the coffee in plastic tanks for 2 days and dry it under the sun for 18 days. During drying, tangerine peel is added to the wet parchment in the beds, infusing the beans with an extra zest that amplifies it's floral flavours." Following this infusion, the coffee undergoes a 25-day stabilisation period, allowing the flavours to fully develop before it reaches the final milling stage. This process, combining careful fermentation and the infusion of natural citrus elements, results in a cup with sweet aromatic, floral, citric acid, green tea, lemongrass and orange flavour notes, offering a truly unique and complex experience.
