Green Tip Gesha - Manuel Marlo Baca

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GREEN TIP GESHA - MANUEL MARLO BACA Variety: Green Tip GeshaRegion: Roblepampa, Lonya Grande, Utcubamba, Amazonas, PeruFarm: Finca Pacpa, Manuel MarloAltitude: 1750 masl Process: W ashed (Anaerobic Fermentation) Processing details: Ripe cherries are hand-picked, floated, and sorted before pulping. The coffee undergoes a 36-hour anaerobic fermentation at 18°C, with Brix levels of 15–18 and a final pH of 3.8–4.2. It is then washed three times to remove mucilage. The coffee is dried in a solar dryer for 15–20 days to 10–10.5% moisture, followed by a one-month resting period in parchment to enhance sweetness, clarity, and complexity before milling. We taste: expect an elegant and complex cup with a wonderful bouquet of florales, reminiscent of violets. The Sweetness is like panela with an well integrated and structured acidity like lemonjuce and grapefruit. Show more