Panama La Rosa 313 Geisha

Weight
Ricardo Koyner of Finca las Brujas has done a fantatic job of processing this Competition Series of a Geisha. After harvest, the beans are placed in a sealed tank, inoculated with yeast at 16°C and left for 2 days to ferment without oxygen. This anaerobic process creates a unique environment for acids and flavours to develop within the green bean. After this two day period, they're removed, depulped anddried on shaded African beds for around 12 days until the coffee is down to 25% humidity. After this, the beans are placed in the sun to dry further at a faster rate. After drying, this Geisha is placed in a resting facility for at least 4 months with controlled air temperature of 16°C and a relative humidity of 65%. This process is called 'curing' and helps develop the deep and nuanced fruited character of this Geisha.

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