🇨🇴 Colombia

Huila

San Jose de Isnos

1720

14

2026年3月ー2026年7月

Geisha

-

Anaerobic Washed

The mature beans are collected, generally within 30 days of maturation, strictly selecting the mature beans, then the cherries are submerged in water, and the floating beans are removed. Afterward, they are fermented for 24 hours in cherries in steel tanks; then they are pulped by removing the mucilage with a machine; that mucilage is collected in gallons, that mucilage is fed with yeast, and is fermented in a bioreactor for 72 hours. Subsequently, the parchment coffee is placed in tanks where water at 30 degrees plus the wort prepared in the bioreactor is added and left in anaerobic submerged fermentation for 72 hours. It is rinsed slightly and put into the drying process in the marquesina for 15 days.

10.11 USD

116/116 袋

30Kg

30Kg

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