This Geisha is special. It doesn’t disappoint – with complex, sweet stone fruit flavours and charming citrus and floral notes. Highly recommended for brewing with a V60, Chemex or Clever Dripper. Delightful.
It grows on the “Optimismo” Geisha lot at Finca La Colombia, which is a good thing to have right now!
Hand picked twice by a specialist team, its then washed, pulped and fermented overnight (12 – 18 hrs). The coffee is then re-washed, floated to remove immature parchment beans and taken to raised beds. Here it dries for 15 – 20 days at a temperature of 35 degrees until the moisture reaches 11%.