DOUBLE ANAEROBIC GEISHA FROM DIEGO BERMUDEZ!

Diego Bermudez is renowned for combining scientific precision with a deep understanding of fermentation at his farm, El Paraiso. Harvest starts with selecting slightly overripe cherries, as the extended contact time between the seeds and pulp intensifies the fruit flavor. The cherries are then fermented anaerobically for 12 hours, depulped, and fermented again for 48 hours with coffee pulp extract. The coffee is finished with a thermal shock and dried in a humidifier to 11% moisture. The result is floral and sweet, with notes of jasmine, white grape, and yellow plum.