Finca La Hermosa Gesha – Dual Process

Summary

Born and raised among coffee plantations, Max Pérez and his wife Claudia founded Finca La Hermosa in 2010 on the slopes of the Acatenango volcano in Guatemala. This Gesha variety coffee combines honey and natural sundried processing methods. The honey process incorporates anaerobic fermentation with mucilage left on the seed for 2 days, while the natural process dries cherries with fruit intact for 30 days on raised beds. Flavour notes include blueberry, honeysuckle, and limeade. Grown at 1,920 meters elevation. Light roast.

Details

Format

Bean

Decaffeinated

No

Producer

Finca La Hermosa

Altitude

1920 m.a.s.l

Variety

Geisha

Notes

Blueberry, Honeysuckle

The roaster

Counter Culture

Counter Culture is one of American specialty coffee's most influential names — based in Durham, North Carolina since 1995 and a byword for 'seed to cup' sourci…