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Whole Bean Coffee & Merchandise Guatemala Guatalon Gesha Anaerobic
Guatalon Gesha copy.jpg Image 1 of
Guatalon Gesha copy.jpg
Guatalon Gesha copy.jpg

Guatemala Guatalon Gesha Anaerobic

from $18.00

This Gesha Anaerobic is special coffee from our favorite farm, Guatalon. It is an exceptional example of this variety: delicate, complex, and floral.

Typically, during the washing process, coffee is depulped and then soaked in a tank with water to remove any coffee fruit residual before being dried. Anaerobic processing changes this by soaking the coffee in a tank that is completely sealed from oxygen, resulting in an amazing final product.

This particular coffee was harvested at peak maturity, when the cherry had a sugar content of 22 brix, then fermented in a sealed tank for 96 hours, then it was dried on raised bed for 30 days.

Flavors remind us of: Mango, jasmine, tangerine

Region: Santa Rosa
Elevation: 1700m
Variety: Gesha
Processing: Anaerobic
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This Gesha Anaerobic is special coffee from our favorite farm, Guatalon. It is an exceptional example of this variety: delicate, complex, and floral.

Typically, during the washing process, coffee is depulped and then soaked in a tank with water to remove any coffee fruit residual before being dried. Anaerobic processing changes this by soaking the coffee in a tank that is completely sealed from oxygen, resulting in an amazing final product.

This particular coffee was harvested at peak maturity, when the cherry had a sugar content of 22 brix, then fermented in a sealed tank for 96 hours, then it was dried on raised bed for 30 days.

Flavors remind us of: Mango, jasmine, tangerine

Region: Santa Rosa
Elevation: 1700m
Variety: Gesha
Processing: Anaerobic
Transparency Report

Subscribe to single origin coffees from Elevator Coffee

This Gesha Anaerobic is special coffee from our favorite farm, Guatalon. It is an exceptional example of this variety: delicate, complex, and floral.

Typically, during the washing process, coffee is depulped and then soaked in a tank with water to remove any coffee fruit residual before being dried. Anaerobic processing changes this by soaking the coffee in a tank that is completely sealed from oxygen, resulting in an amazing final product.

This particular coffee was harvested at peak maturity, when the cherry had a sugar content of 22 brix, then fermented in a sealed tank for 96 hours, then it was dried on raised bed for 30 days.

Flavors remind us of: Mango, jasmine, tangerine

Region: Santa Rosa
Elevation: 1700m
Variety: Gesha
Processing: Anaerobic
Transparency Report

Subscribe to single origin coffees from Elevator Coffee

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☕☕☕NEW COFFEE ALERT☕☕☕

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