Guatemala Guatalon Gesha Anaerobic
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
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
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
