Anaerobic Honey Processed Colombia Geisha
Pre-oder: Geisha Colombia Luis Anibal Calderon
Processing method: Anaerobic Honey Process
You will be expecting flavour of floral, tea-like and citrusy.
Taste note: Chrysanthemum, Jasmine, Orange Blossom, Yellow Tea and Gentle Citrus Acidity.
This coffee was carefully hand-picked and chose only the ripest cherries, hand sorted exposed to a dry anaerobic fermentation of 42 hours inside grain pro bags before pulped. Next, pulped without using any water and placed on raised beds for 18 days until ideal moisture content was reached. This microlot is 100% Geisha. If you enjoy lighter and finer taste or maybe a fan of chrysanthemum tea, you won’t want to miss this rare, limited coffee. Taste real good on siphon brewing method or even daily handbrew!
We will roast after pre-orders are collected! Contact us via instagram, facebook or WhatsApp for more info!