Official Info from Gesha Village:
These special micro-lots, accounting for 15% of our production, exhibit superior flavor attributes and excellent cup quality, scoring 88 points and above on the SCA’s 100-point scale.
Semi anaerobic honey process:
This type of coffee is produced by fermenting freshly harvested cherries in a sub-terrain concrete tank for 82 hours. The fermented cherries are then pulped and processed as we would in our traditional honey process. After pulping, the coffees are delivered to raised African beds and shade dried for approximately 20-25 days.
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