GEISHA NATURAL ANAEROBIC
CUP PROFILE
It has a rich fragrance and aroma with the delightful scent of blueberries, plums, raisins, a hint of rum, and a touch of citrus. A velvety body with complex notes of orange peel, passion fruit, honey, and a fruity finish. Subtle hints of amaretto and a medium-intensity aftertaste of grapes give this coffee its bold character.
FERMENTATION
Cherries at perfect ripeness are picked and then moved to a flotation process, where the less dense cherries are removed. Once ready, the Brix degrees are measured, and fermentation begins, carried out in an anaerobic process for 168 hours, allowing the coffee’s character to fully develop
DRYING
The cherries are dried in mechanical dryers for 8 to 12 days at a constant temperature of 38°C, ensuring consistent quality. After drying, they are stored in climate-controlled warehouses, where the temperature is maintained between 18°C and 19°C.


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