This unique coffee lot of highly sought after coffee variety, Gesha, comes from a multiple Cup of Excellence winning coffee farm, La Divina.
This lot of coffee has been anaerobically fermented for 100 hours in closed fermenting tanks, and later sun-dried on raised beds to achieve a unique symphony of flavours. A banana cake profile with low acidity, juicy maple syrup like sweetness and nice overall jammy notes.
This Gesha anaerobic is packed with mellow notes of banana cake with toffee, with raw sugar (panela) undertones. Due to its extremely low acidity we recommend this coffee for both filter and espresso, try 15:1 water to coffee ratio to start. Enjoy slowly to discover how the flavor layers change as the coffee temperature cools down. Great option for cold brew coffee as well.
Anaerobic fermentation is a process that enriches coffee bean’s original qualities. Fermentations have been used for centuries and in coffee it means that the glucose molecules are transformed in the absence of oxygen.
Although all coffees undergo some sort of fermentation, starting at the time harvesting the cherries. This lot of coffee was processed by immersing the intact cherries in special bags with a syphon valve prevent oxygen from entering and allowed to ferment for 100 hours. After the fermentation period, the cherries were sun-dried on raised beds undergoing natural processing. Learn more about the different processing methods here.
Learn about how fourth-generation coffee producer Roberto Ulloa turned a neglected piece of land into a thriving, biodiverse coffee farm producing some of the best coffees in the world. Read La Divina Farm Spotlight.