COLOMBIA MONTEBLANCO GEISHA WASHED
This time we welcome in our selection a washed Geisha from the Monteblanco farm.
You will experience a very unique mouthfeel with every sip of this noble coffee, where you will witness a magical floral scent from the very first moment.
We're talking about a type of coffee that's produced in very small quantities worldwide, yet has become quite popular in barista championships and the specialty coffee world, and is sought after by almost everyone. Geisha!
Processed by the experienced hands of Rodrigo Sanchez and roasted with the expertise of Good Coffee Roasting, this lot will always be remembered in your glass with its balanced sweetness, intense floral aromas and clean finish!
Kayanza is one of Burundi's leading coffee regions. It is notable for its mild climate with an average annual temperature of 18°C, high altitude (1,700–2,000 meters), and fertile soil.
The Businde processing station is located on a hill in the northern province of the Buyenzi-Kayanza region, near the Rwandan border. This area is the origin of the Twa people, one of the rarest and smallest ethnic groups.
Coffee from this region frequently wins awards in the Cup of Excellence. Businde serves approximately 650 coffee farming families and pays its workers almost 60% more than the average temporary worker wage in Burundi.
After harvesting, coffee cherries are fermented in their own juice in an oxygen-free environment. Once the targeted fermentation time is complete, they are removed from the oxygen-free environment and left to dry naturally in the open air.
Thanks to this processing method, you will experience a very complex and sweet coffee on your palate.
Kayanza is one of Burundi's leading coffee regions. It is notable for its mild climate with an average annual temperature of 18°C, high altitude (1,700–2,000 meters), and fertile soil.
The Businde processing station is located on a hill in the northern province of the Buyenzi-Kayanza region, near the Rwandan border. This area is the origin of the Twa people, one of the rarest and smallest ethnic groups.
Coffee from this region frequently wins awards in the Cup of Excellence. Businde serves approximately 650 coffee farming families and pays its workers almost 60% more than the average temporary worker wage in Burundi.
After harvesting, coffee cherries are fermented in their own juice in an oxygen-free environment. Once the targeted fermentation time is complete, they are removed from the oxygen-free environment and left to dry naturally in the open air.
Thanks to this processing method, you will experience a very complex and sweet coffee on your palate.
