Encore - Geisha Anaerobic Fermentation

Tasting notes: spices, papaya, lychee, floral.
Roast: medium-light
Variety: Geisha - anaerobic fermentation - 80 hours
Suitable for: espresso en filter
Available: whole beans, espresso and filter grind
Origin: Fazenda Santa Mônica, Ibiraci, Minas Gerais-Brazil

Encore - Geisha Anaerobic Fermentation

This is one of the first ever Geisha cultivated coffee on Brazilian soil!

Following the fermentation process, the beans are moved to the elevated beds for drying. However, the drying process occurs in stages, with the beans reaching 16% moisture initially. They are then temporarily stored in a suitable environment for up to 25 days, allowing for further flavor development and harmonization. Once the storage period is complete, the beans are returned to the yard for final drying until they reach a moisture level of 11.4%.