Process - Cold-Aerobic Natural
Elevation 1931 -2040m
Farm Area - Oma
Process - Special Fermentation
Varietal - Gesha 1931
Look for a sweet, syrupy cup laced with orange fruits and chocolate with a delicate body and long finish.
Cold aerobic natural process: The freshly harvested coffee cherry is fermented in a subterranean concrete tank for 60 hours. The coffee cherry is then delivered to raised African beds and dried under the sun as natural process for approximately 25 days.
Flavor profile: jasmine, toffee, molasses, honeysuckle, purple flower, chocolate, orange liqueur, dry apricots, peaches, black current, blueberries, lime