GESHA - WILTON BENITEZ GP92 Variety: GeshaRegion: Piendamó, Cauca, ColombiaFarm: Granja Paraíso 92Altitude: 1900 masl. Processing: Anaerobic Fermentation, Thermal Shock Harvesting: Coffee cherries are hand-picked at peak ripeness. Sorting: The cherries are sorted by size and density to ensure quality. Sterilisation: The cherries undergo two stages of sterilisation, first with ozonated water and then with ultraviolet light. First Fermentation: Whole cherries are anaerobically fermented for 52 hours at 18°C with added yeast. During this stage, the mucilage is collected for reuse in the next phase. Pulping: The cherries are depulped before the second fermentation. Second Fermentation: The coffee is anaerobically fermented in mucilage for 48 hours at 21°C. Thermal Shock Washing: The beans are washed first with warm water at 40°C and then with cool water at 12°C. Drying: The beans are dried for 36 hours at variable temperatures: 40°C for the first 12 hours, followed by 35°C for 24 hours. Flavors: Lemongrass, Iced Black Tea, Vanilla, Orange, Guava.
