Colombia — Linarco Rodriguez Honey Geisha

Roaster notes

This Geisha variety from Linarco Rodriguez in southwest Huila, Colombia undergoes a carefully orchestrated series of controlled fermentation stages designed to maximise flavour. After a 24-hour whole cherry fermentation followed by depulping and 48 hours of anaerobic fermentation in sealed barrels, the coffee receives a single wash before drying slowly on raised beds for 22 days. The result is a clear expression of what precise post-harvest technique combined with exceptional growing conditions can achieve.

Tasting notes