
The Barn
Aroma Nativo Gesha
OriginColombia
Roast levelLight
ProcessHoney
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.
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FormatBean
Roast profileFilter
DecaffeinatedNo
ProducerLuis Marcelino
Altitude1750 m.a.s.l
VarietyGeisha
NotesMango, Pineapple, Lemongrass, Citrus
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