PEABERRY GEISHA NATURAL
Fragrance and aroma: Rum, floral, and pineapple.
Taste and aftertaste: Dark chocolate, blackberries, dense and creamy body.
Rigorous cherry picking, it has 7 days of fermentation in anaerobic form. Coffee cherries are collected at the indicated maturation stage, known as “grape type”.
After fermentation, the coffee is dried in silo to dehydrate the cherries for about 24 hours at an average temperature of 37°C. Later the cherries are move to a parabolic sun dryer for about 20 days. Coffee is left in a temperature control warehouse in a temperature between 18C – 19C.
Department: Valle del Cauca
Total Crop Area