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
