The La Guaria farm, at an altitude of 1950 meters, located in the Los Santos Tarrazú region and managed by Leonardo Garro, produces an exceptional Geisha coffee using a natural anaerobic process.
This carefully cultivated microlot is hand-picked to select only the best coffee cherries. After harvesting, the beans are transported separately to the mill, where they are thoroughly washed to remove any impurities.
The beans are then placed in a fermentation tank together with 13 carefully selected mucilages. Once sealed, the 38-hour anaerobic fermentation process begins. Throughout this process, key characteristics such as temperature, time, Brix, pressure and movement are constantly monitored to ensure an optimal result.
After fermentation, excess mucilage is removed and the beans are transferred to greenhouses where they are dried for four days. This process gently removes any remaining mucilage from the surface, preserving the quality and unique profile of the beans.
This microlot carries the smell and taste of grapes and passionfruit. With a sweetness that's off the charts, a satisfying body, and a friendly acidity, this coffee offers an experience in every sip.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.
BOB BLACK LEONARDO GARRO GEISHA
Competition Coffee Series 2024
Country: Costa Rica
Farm: Leonardo Garro
Region: Los Santos Tarrazu
Altitude: 1950 MSL
Process: Natural Anaerobic
Notes: blood orange, cinnamon, raspberry, plums
Weight
Roasting profile
180.00 lei
Tax included
Quantity:
-
Security policy:
Pay securely through Euplatesc.ro
-
Delivery policy:
We roast on Tuesdays and Thursdays.
Orders placed by 9am on these days are picked up in 48h.
The La Guaria farm, at an altitude of 1950 meters, located in the Los Santos Tarrazú region and managed by Leonardo Garro, produces an exceptional Geisha coffee using a natural anaerobic process.
This carefully cultivated microlot is hand-picked to select only the best coffee cherries. After harvesting, the beans are transported separately to the mill, where they are thoroughly washed to remove any impurities.
The beans are then placed in a fermentation tank together with 13 carefully selected mucilages. Once sealed, the 38-hour anaerobic fermentation process begins. Throughout this process, key characteristics such as temperature, time, Brix, pressure and movement are constantly monitored to ensure an optimal result.
After fermentation, excess mucilage is removed and the beans are transferred to greenhouses where they are dried for four days. This process gently removes any remaining mucilage from the surface, preserving the quality and unique profile of the beans.
This microlot carries the smell and taste of grapes and passionfruit. With a sweetness that's off the charts, a satisfying body, and a friendly acidity, this coffee offers an experience in every sip.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.