Letty Bermudez - Thermal Shock Gesha
Letty Bermudez - Thermal Shock Gesha
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.

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Details

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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Black & White
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 coffees they can find and organise them in a genuinely helpful way — by roast level and even by a 'funk' scale from clean to wild — so you know what you're getting into. New coffees drop weekly, from washed everyday lots to experimental naturals and their high-end Black Label competition coffees. There's a subscription if you'd rather explore on autopilot, plus US shipping and wholesale. A brilliant pick for adventurous drinkers who like variety and a bit of funk.

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