
Black & White
Letty Bermudez - Thermal Shock Gesha
OriginColombia
ProcessFermentation
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.
LLM-generated content – may contain errors.
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FormatBean
DecaffeinatedNo
ProducerDiego Bermudez
Altitude1960 m.a.s.l
VarietyGeisha
NotesMango, Peach, Brown Sugar, Guava, Cherry Blossom, Jasmine, Red Grape, Strawberry
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