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and then an anaerobic phase for another 12 hours
Altitude: 1800 MASL
Luminous OLED Display and Tactile ControlsNo silicone mat
and cherry nib candies
If you prioritize clarity and can be patient
Wilton Benitez - Colombia Geisha Anaerobic Yeast Inoculated and then an anaerobic phaseImpressions: Floral, Herbal, Peach Candy, Citrus Process: Anaerobic Washed with Yeast Inoculation + Thermal Shock (Lot P 06) Producer: Wilton Benitez Variety: Geisha Altitude: 2100 MASL Region: Cauca Country: Colombia Farm: Granja Paraiso 92 200G In the cup we get an intense sweetness with big aromatics of florals and spices. We taste peach candies, tropical fruit, lavender, and cardamom. This coffee has a unique and special journey. It starts with
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