Geisha | Anaerobic + Aerobic Washed

For this lot, the ripest coffee cherries were selected and transported from the Finca Arango farm to the Carmen mill to be processed as quickly as possible. The Franceschi team specialise in extended temperature controlled fermentations that are regulated through their state of the art beer tanks, each regulated by internal cooling coils. 

Jorge Arango's farm is located in the Chiriqui region, border region in Costa Rica, at 1650 meters above sea level, on sandy soil of volcanic origin. Coffee only occupies a small portion of the farm besides milk production and pig farming. It is only because Jorge Arango was passionate about coffee that he wanted to dedicate a part of his farm for the production of a Geisha of very good quality in cup.

The first step of the process was a cold anaerobic fermentation in whole cherries for 24h, after that the skin and most of the mucilage was removed before going to a 2nd fermentation, this time aerobic in opened tank for 48h. The whole batch was then washed and dried on Franceschi’s custom rolling drying tables, enabling them to dictate the amount of direct sun each lot gets and the time of the drying process based on the time exposure to specific temperature ranges.

This lot is elegant and zingy, with vibrant notes of jasmine, and lemongrass, it has refreshing notes of pineapple, which really showcases the purity of the magical relationship between the Geisha varietal, the terroir and microclimate of the Boquete area. 

3 x 22 grams doses, vacuum sealed, ready to brew or store in your freezer.

Every order is roasted and shipped on the same day.