Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shock

Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shockOrigin : Costa Rica Region: West Valley Altitude: 1400 1700 meters above sea level Owner: Alejo Khale Castro Variety: Geisha Process: Anaerobic Tasting Notes: Juicy syrupy body with notes of cherry, cola, blackcurrant, hibiscus and tropical fruits At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jimnez in Costa Rica and Wilhelm Kahle in the

It takes approximately 21 days for cherry to dry

The cherries are then submerged in 200-liter plastic drums for a 24-hour fermentation period

This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee using clean water

he owns two farms - one in Shakiso and another in Anasora

Only recently have Guji coffees been distinguished from neighbouring Sidamo and Yirgacheffe producing areas

and any other foreign matter that comes from the field

Batian and Ruiru 11

this station sits at analtitude of 1950-2100 meters above sea level

floral and high notes and more are all boosted by the lengthened fermentation time

Hand picked ripen cherries are washed in natural spring water and real papaya fruits are used to ferment in an air tight bags for 72 hours

The main varieties of coffee grown are SL-28

the process concludes with a thermal shock using warm water at 40°C