Description
Farm/Producer: El Burro / Lamastus Family Estates
Origin: Volcan Baru National Park
Varietal: Gesha
Process: “Washed: Harvested at burgundy-ripe, pulped (skin removed), and washed once full fermentation is reached. Fermentation at the mill in Elida wher El Burro is also processed (night temperatures 13 to 15°C, day 18 to 20°C) lasts 24 to 36 hours. After washing, seeds dry on beds or in the Dark Room (DR) for 15 to 20 days.”
Harvest: February 12, 2024
Sourced from: Direct from farm, through Bill at Hydrangea Coffee Roasters
