🇨🇴 Colombia

Huila

Bruselas

1850 msl

16 hectares

enero 2024

Geisha

Semi Washed

STEP 1. selection of ripe cherrySTEP 2. anaerobic process in a bag or plastic tank for 40 hours at a temperature of 16-18°c,STEP 3. 20-hour oxidation in the tolva. duroing this process we collect the coffee mosto (juice that comes from the cherries)STEP 4. cherries are pulped wSTEP 5. oxidation of the beans with the mucilage for 20 hours adding the coffee mosto that was harvested.STEP 6. underwater fermentation at a temperature of 39°c for 12 hours.STEP 7. solar drying in a marquesinas at a maximum temperature of 30° c, for 18-24 days.

23.54 USD

0/0 sacos

24Kg

24Kg

Vacuum pack