Colombia Geisha Roasting Notes
|Caramelised cherries, prune, rose petals, lime
|Villarazo Farm by Jairo Arcila
|Geisha (Red Gesha)
Geisha Natural, Dry Aerobic Fermentation
This coffee was grown by Jairo Arcila at the farm Villarazo. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22ºC.
Then the whole cherries were placed on raised beds until 11% moisture content was achieved. This microlot is 100% Gesha. This varietal was first discovered in Abyssinia, Ethiopia in 1931. Gesha was planted in Panama for the first time in 1963 and in Colombia in 2005.