Lot SF-10: MOONSET- AFRICAN GESHA – DOUBLE SOAK SPECIAL

The difference of the processing can be perceived in the green-tea and green apple taste, with some chocolate and caramel sweetness, with a creamy and dense body and a complex citric tangerine-like acidity, coating your palate with a lingering and dry white wine finish.

Coffee and cupping details

Description:

Harvested at 18 brix. Cherries were anaerobic fermented for 18 hours before depulping. Then dried fermented for 42 hours with a second soaking in parchment for eight hours. Finally, dried in patios for 10 days.

Bags: 2
Weight: 23 kgs
Varietal:
  • African Gesha – Double Soak

Farm details

Description:

http://www.santafelisacoffee.com/home.html

Farm Name: El Paraxaj
District: Acatenango Valley®,
Farm Size: 40.52 ha
Farm Location: 14.585, -90.935
Average Rainfall: 1100 to 1500 mm
Processing Method: Double Soak-Concrete Patios.
Mill: Ecocoffee

Other info

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