Colombia Finca Anaya Geisha 18

Highlights

“Cherries are harvested at approximately 95% ripeness, then left to oxidize for 30 hours in contact with oxygen. A first thermal shock at 19-20°C stabilizes the coffee mass before pulping. The pulped coffee is inoculated with a pre-ferment prepared from yeast, water, sugar, and dried Geisha husk, then fermented for 30 hours. A final thermal shock at 40°C slows fermentation, removes residual mucilage, and seals the bean pores. The coffee dries slowly for approximately 12 days until the desired moisture content is reached.”