Lot SF-11-02: SCENT OF FLOWERS- AFRICAN GESHA – DOUBLE SOAK SPECIAL

You would taste a very balanced coffee, with lemon, caramel and jasmine notes in the fragrance and aroma. Berries and floral highlights with dark chocolate in the flavor. Consistent body with a persistent and refined aftertaste and a citric acidity.

Coffee and cupping details

Description:

Cherries harvested at 23 brix and submitted to anaerobic fermentation for 18 hours and then depulped and dry fermented for 42 hours, washed and submerged to second soak in parchment for eight hours. Final step is drying in raised beds for 10 days.

Bags: 12
Weight: 138 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-Special -Raised Beds.
Mill: Ecocoffee

Other info

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