
PLOT Roasting
El Cruce Anoxic Natural Gesha
OriginPeru
ProcessAnaerobic
Summary
Joel Marin Mirez's El Cruce Anoxic Natural Gesha from Cajamarca, Peru. Grown at 1,700-1,800 masl. This Gesha variety coffee was processed as an anoxic natural: cherries were fermented for 12 hours in oxygen-reduced plastic bags before being dried on raised beds for 25-30 days. The flavour profile features passion fruit with lactic notes reminiscent of mango lassi and a boozy undertone.
AI-assisted description, based on roaster & cupping data.
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FormatBean
DecaffeinatedNo
ProducerJoel Marin Mirez
Altitude1700 - 1800 m.a.s.l
VarietyGeisha
NotesMango, Passion Fruit, Boozy
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