This coffee lot was produced by using the mossto anaerobic fermentation method, in collaboration with our friends from Santuario Project, Colombia. Whole coffee cherries were fermented in a fresh juice of compressed coffee beans, containing pulp and skin enzymes. After fermentation was complete, the coffee beans were dried under the shade on raised African beds for 39 days.
- Score: 91.5
- Cupping notes: perfumy aromatics featuring honeysuckle and black current. Flavor attributes of dried figs and red currants. Intense fruity sweetness with winey acidity. Aftertaste of honeydew, mandarin and toasted almonds.
- Harvest Date: 12/17/2020
- Varietal: Gesha 1931