Geisha

Whole Bean

The beans were subjected to a thermal shock before fermenting for 190 hours in cherry juice with the addition of lactic and acid bacteria.

Region: El Agrado , Huila
Processing: Anaerobic natural
Variety: Geisha
Producer: Danilo Pérez
Farm: La Cabaña
Farm Size: 20 ha (14 ha for coffee)
Altitude: 1,850 (m.a.s.l.)
Cupping score: 92

“Vanilla, pineapple, golden raisin, rum, brown sugar, dark chocolate”