These Geisha cherries went through a natural anaerobic fermentation - placed in a ceramic fermentation tank that was buried into the ground for temperature regulation. The team at La Palma y El Tucan captured wild yeast from the farm and inoculated a fermentation with the Geisha cherries lasting over 4 days. After a few hours, the tank environment becomes completely anaerobic and allows certain microorganisms the perfect conditions for fermentation and enzymatic reactions to happen inside of the beans. After fermentation, these cherries were dried on raised beds for 25 days, followed by 182 hours in a controlled guardiola.
This is a 2019 harvest and thus has been discounted. Flavours are still vibrant and incredibly sweet.
This coffee was used in the 2020 Canadian National Barista Championship
Process: Bio-innovation, Natural Anaerobic Fermentation in clay pots
Screen size: 16/17
Harvesting: Selective Hand
Drying: Raised Beds