Brought to you by renowned bio-chemists Mauricio Shattah and Liliana Montoya, from Finca La Negrita in Colombia, perfectly ripe Geisha cherries are thoroughly washed, hand-sorted, and placed inside a hermetic stainless steel tank for 48-72 hours with yeast, creating never-before-tasted flavours that is now a signature of their anaerobic fermentation processing method, truly setting the bar high in upcoming processing standards.
Tasting Notes: Berries, Caramel, Toffee with Residual Sweetness
Process: Fermented, Fully Washed
Altitude: 1,800 - 1,950 m.a.s.l.
Varietal: Colombia F7
Roasting Level: Medium