Gesha 1931 | Cold Aerobic Natural

This lot comes from the Gesha Village's Surma plot,  between 1900 and 2060 m.a.s.l.

This lot was fermented in whole cherries for 60h in a subterranean concrete tank in open-air but in a cold temperature environment. The coffee is then dried for 26 days on raised beds under partial sun.

It was processed by Adam Overton in February 2022.

3 x 22 grams doses, vacuum sealed, ready to freeze.