Lemon Gesha

Summary

This coffee from Wilder Lasso's farm Bella Alejandría in Pitalito, Huila, Colombia is a Gesha variety processed using a Lemon Co-ferment method. The coffee undergoes two stages of anaerobic fermentation: 200 hours submerged in mucilage before pulping, followed by 18 days of sun fermentation with indigenous lemon peel. The cup offers complex florality, vibrant acidity, and honey-like sweetness, with notes of earl grey tea, wildflower honey, lemon cookie, and limeade.

Details

Format

Bean

Decaffeinated

No

Producer

Wilder Lasso

Altitude

1890 m.a.s.l

Variety

Geisha

Notes

Lemon, Floral, Honey, Lime, Earl Grey

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…