Meraki. Gesha (anaerobic Lemongrass Fermentation (120 Hours))

Summary

A limited edition espresso from Colombia's La Dinastía farm in San Adolfo, Huila, run by Wilder Lazo and his brothers. Grown at approximately 1,500 meters altitude using the Gesha variety. Processed with an anaerobic lemongrass co-fermentation for 120 hours followed by a washed process and dried on raised beds for 12 days. The cup profile reveals vibrant complexity with notes of lemongrass, bergamot, pink grapefruit, delicate floral accents, and a creamy milk oolong texture with an elegant Earl Grey finish.

Details

Format

Bean

Roast profile

Espresso

Decaffeinated

No

Producer

Wilder Lazo

Altitude

1500 m.a.s.l

Variety

Geisha

Notes

Grapefruit, Bergamot, Floral, Earl Grey, Lemongrass

The roaster

Röststätte Berlin

Röststätte Berlin is a specialty coffee roaster based in Berlin, Germany, sourcing and hand-roasting 100% Arabica single origins and signature blends. They ope…