La Colina Extended Fermentation Gesha Guatemala (UK)

Highlights

“The Gesha cultivar reached the hills of Guatemala in the 1980s, and this lot comes from Finca La Colina, perched on a hill in the San Martín Jilotepeque region of Chimaltenango and farmed by Antonio Medina. Cherries are harvested at peak maturity and taken to the farm's washing station, where demucilagination is followed by a 32-hour fermentation with no added water, encouraging floral terpenes such as linalool and geraniol. After washing, the parchment dries slowly for ten days on a concrete patio, turned regularly for even dehydration, before being dehulled and preserved for export.”