El Cruce Anoxic Natural Gesha

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.

Details

Format

Bean

Decaffeinated

No

Producer

Joel Marin Mirez

Altitude

1700 - 1800 m.a.s.l

Variety

Geisha

Notes

Mango, Passion Fruit, Boozy

The roaster

PLOT Roasting

PLOT Roasting is a German specialty coffee roaster that doesn't do boring. Their ICON series alone has hit 67 releases—each one a deep dive into experimental p…