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OriginPiendamo, Cauca
Altitude1900 m
VarietyGesha
Processing methodanaerobic fermentation
TasteFilter: flowers, lemongrass, lychee, yellow cherry.
  1. Manual harvest. ‎
  2. Selection by size. ‎
  3. Selection by density. ‎
  4. Sterilization with ozonated wáter. ‎
  5. Sterilization with ultraviolet light. ‎
  6. We pulp the fruits. ‎
  7. Fermentation begins in an anaerobic bioreactor. ‎
  8. We add a yeast (Saccharomyces cerevisiae var. diastaticus). which produces fruity ‎
    aromas, with a spicy character, oriented towards citrus flavors. ‎
  9. Verification of Ph and brix degrees. PH=5,5 and Brix Degree= 18. ‎
  10. We ferment the fruits for 52 hours. ‎
  11. We wash the coffee with water at 75 degrees centigrade. ‎
  12. We start drying at 38 degrees Celsius. ‎
  13. The coffee is dried in 46 hours in controlled mechanical equipment. ‎
Colombia Geisha

Colombia Geisha

250
19.24usd
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