Fruits of Fermentation - Geisha Blend - Colombia

Highlights

“Two of Diego Samuel Bermudez's processes meet in one cup: Salma and Letty are both Geisha from Finca El Paraiso, grown at 1930 masl in Piendamó, Cauca. Salma is picked overripe and fermented submerged and anaerobic for 72 hours with yeast, then dried under dehumidification, bringing mango, dulce de leche, and elderflower. Letty goes through a double anaerobic fermentation at low temperature with tropical yeast, then a thermal-shock wash and drying in the Titan condensation dryer, bringing white peach, jasmine, and dried rose. Blended, Salma supplies the weight and tropical sweetness while Letty supplies lift, florals, and a cleaner finish.”