For this Geisha lot, Luis used his familiar fermentation protocol; fermented in open tanks for 24 hours, before being rinsed and fermented again in sealed tanks for 48 hours. The cherries are then de-pulped before a final fermentation in sealed tanks for 96 hours. Water is added to this final fermentation, slowing the temperature rise for a slow and controlled fermentation. After these three stages of fermentation, the parchment coffee is washed thoroughly and dried in solar driers over 20 to 25 days. This leads to a bright and honest reflection of Geisha here in Huila; floral, bright and delicate, with a profile of lemongrass, fresh citrus and white tea.
