Lot SF-2: Thunder – Gesha 2722 - Anaerobic fermentation with Wild yeast - Natural.

Following our experience with anaerobic fermentation, cherries were inoculated with wild yeast, fermented for 48 hours, and then dried under anaerobic conditions.

With this type of fermentation, Gesha 2722 developed a brighter grapefruit acidity, maintaining the jasmine aroma, with a creamy mouthfeel and berries lingering in the aftertaste.

Coffee and cupping details

Bags: 1
Weight: 46 kgs
Cupping notes: Grapefruit-Jasmine-Berry
Harvest Date: February 2021
Varietal: Gesha 2722

Farm details

Top Performing Farm: El Paraxaj
Top Performing District: Chimaltenango
Top Performing Village: Acatenango valley®
Farm Size: 41.0 ha
Farm Location: 14.345, 90.562
Farm Elevation: 1600m
Average Rainfall: 1100 to 1500 mm
Drying Method: Natural

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