Altitude: 1400-1450 MASL
Temperature: 18-30 deg C
Soil: Volcanic Ash
Arabica Varietals: Gesha
Process: Carbonic Maceration Natural
Farm: El Vergel
Producer: Shady Bader
In the cup: Jasmine, raw cacao, peach and sweet chocolate
This 90 point Gesha is grown by Shady Bader at Finca El Vergel.
This lot was exposed to a dry anaerobic fermentation for 48 hours inside plastic tanks with the addition of CO2. The coffee was then placed inside a mechanical dryer for 12 hours and later moved on to raised beds until ideal moisture content was achieved.
This microlot is 100% Gesha. This variety was first discovered by Abyssinia, Ethiopia in 1931. Gesha was planted in Panama.