• Variety: Gesha
• Process: Washed with mosto
• Altitude: 1750 masl
• Region: Acevedo, Huila
• Flavor Profile: Floral, Strawberry, Bergamot, Tropical Fruits, Cacao Nibs
Everything starts with an oxidation stage is done at room temperature for 12 hours in open plastic bags, followed by a rinse in water to remove floaters. Cherries are introduced in 200 liter plastic drums. Submerged fermentation follows for 24 hours, adding mosto, kept and reproduced from previous fermentations of the same variety. This stage will accelerate the fermentation process and intensify the profile. Cherries are then depulped and packed in closed plastic bags in a anaerobic fermentation environment for 60 hours. Lastly coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 11%.