Brewers Series - Martin G

This Gesha grows in the hills of Cundinamarca on the Finca La Palma y el Tucan. The processing method is called "bioinnovation natural" and is a mixture of anaerobic fermentation and natural drying. The ripe cherries are buried in clay pots together with homemade compost in order to control the temperature inside and keep it constant. After at least 100 hours of fermentation, the cherries are placed on African Beds, where they are then dried naturally. This method highlights the taste characteristics of the Gesha cherries, but does not overpower them with newly created aromas.

Country of origin: Colombia, Cundinamarca
Cultivation altitude: 1,650 - 1,800 m
Farm: La Palma y el Tucan
Processing: Bio innovation natural
Variety: Geisha
Roast: Light