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left to rest for 26 days and dry to 11%
pinot noir-y complexity expertly balance by neroli
450 small-holder farmers and then fully-washed processed by Karatina using fresh water from the Ragati River
The Koji fungus is grown on dried coffee pulp and husks for four days at 35°C to produce enzymes
purchased the plot of land now known as Santa Isabel in the 1960s
Letty Geisha by El Paraíso I'd like:An invoice for 24kg at R2189/kg left to rest for 26The mad coffee that helped The National Barista Champ, Luke Letts, become The 2024 National Barista Champ. This Yellow Geisha from Finca El Paraso farm is grown at an elevation of 1960masl and undergoes one of Diego's crazy processes to achieve his predetermined target flavour profile. The process begins with harvesting fully ripe coffee cherries with a high sugar content. The cherries are then depulped and undergo an initial wet fermentation process
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