Cloud Gesha Decaf and the subtlety of honeysuckle

and the subtlety of honeysuckle

This exciting direct trade offering from our partners at Viento del Espritu Santo offers a bright

Farm: Ricardo Valdivieso

This blend

developing new ways of coffee processing

Cloud Gesha Decaf and the subtlety of honeysuckleAn exceptionally rare single origin coffee from Tolima, Colombia. PROCESS This microlot was processed by a natural anaerobic fermentation separated in tanks of 60 kg, where Milton has seen better results for his Gesha, it lasted almost 84 hours, with a special movement every 12 hours to have a more homogeneous fermentation. After finishing, he left the cherries to drain for 6 hours, and after it' s taken for a first step of mechanical dryers for 6 to