Carlos Arcila - Gesha

Process: Natural Anaerobic 

Taste Notes: Raspberry, molasses, lemongrass, red apple, lime

Origin: Circasia, Quindio/Castellon

Altitude: 1550-2000 

This coffee was grown by Carlos Arcila at the farm Castellon. This coffee was carefully hand-picked in order to select only the ripest cherries. The cherries were then fermented for 40 hours in an anaerobic environment. Afterwards, the coffee was sun-dried until ideal moisture content was achieved.

This microlot is 100% Gesha. This varietal was first discovered in Abyssinia, Ethiopia in 1931. Gesha was planted in Panama for the first time in 1963 and in Colombia in 2005.