SEASONAL COFFEE – PEABERRY GEISHA NATURAL
Fragance and aroma: Jamaica flower, lavender, vanilla, spicy, tamarind, and white chocolate.
Taste and after taste: Some citronella, blueberries, pineapple, nutmeg, aromatic herbs, pronounced sweetness, citrus acidity, silky body, and a long finish on the palate.
Rigorous picking of cherries at grape color, with brix grades of 18, fermentation is carried out for 36 hours, then it is dried.
The coffee is left 48 hours in the silo (average temperature of 35 °C) then passed to solar drying for approximately 15 days.