Aroma Nativo Gesha

Summary

Aroma Nativo Gesha from producer Luis Marcelino in Huila, Colombia. Grown at 1750m altitude. Gesha variety processed using Lactic Honey method involving multi-stage fermentation: first an anaerobic fermentation of whole cherries, followed by pulping and a second fermentation in sealed barrels with lactic bacteria. The coffee is dried for 13 days on raised beds in greenhouses and stabilised for two months. Offers vibrant flavours of pineapple, mango, yuzu, lemongrass, and aloe vera with intense sweetness and citric acidity.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Luis Marcelino

Altitude

1750 m.a.s.l

Variety

Geisha

Notes

Mango, Yuzu, Aloe, Pineapple, Lemongrass

The roaster

The Barn

The Barn is a Berlin-headquartered specialty coffee roaster on a mission to roast the best coffees on the planet. They run cafes in Berlin, Munich, and Seoul.…