Pino Alto Geisha - Colombia -Espresso 250G
The coffee cherries are hand-picked at the optimum maturation point, then hand-selected to be floated with mountain spring water. The cherries go through a first phase of sun pre-dry in elevated beds for 24 hours followed by a second phase of dry anaerobic process for 96 hours in sealed grain-pro bags submerged in spring water. After the fermentation is completed, the cherries are transferred manually to the elevated beds for the final sun-drying stage for 25 days.
