"This competition Geisha (or Gesha) lot has been fermented in two steps during 48 hours in total. The first 24 hours in buckets with lids in whole cherry, where the anaerobic fermentation began with a pH of 6.3. He pulped the coffee and added it again in a bucket with a lid during other 24 hours, where he finished it at a pH of 3.9. The temperature range was from 24 °C during daytime and 19.5 °C at night. This time we dried the coffee in a different way, only in Marquesina, with two times of interruptions. We picked the coffee from the beds the 4th day at the afternoon and stored it until the 6th day of drying, and repeated this from day 12-14. In our opinion it brings out even more fruitness, a cleaner and fuller cup and improves the coffee quality again. We didn’t want to change the cup profile, but intense its flavors. I hope you’ll enjoy this Geisha like we do. It’s my mam’s favorite coffee." - Desarolladores de café