Letty Bermudez - Thermal Shock Gesha

Summary

This Gesha lot from producer Diego Bermudez at Finca El Paraiso in Piendamó, Cauca, Colombia was processed using a double fermentation thermal shock method. The processing includes 60 hours of aerobic fermentation in a pressurized tank, 36 hours of anaerobic fermentation in mucilage with added Leuconostoc bacteria, a thermal shock, and drying in the Enigma dryer. Grown at 1960 masl, it offers complex flavours of red grapes, peaches, mangoes, strawberries, and guava when hot, with panela sugar sweetness. As it cools, it reveals elegant notes of peach iced tea, cherry blossoms, and jasmine.

Details

Format

Bean

Decaffeinated

No

Producer

Diego Bermudez

Altitude

1960 m.a.s.l

Variety

Geisha

Notes

Mango, Peach, Brown Sugar, Guava, Cherry Blossom, Jasmine, Red Grape, Strawberry

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…