GEISHA XO
CUP PROFILE
Fragrance and aroma: Jasmine, vanilla, tamarind, vine, regaliz.
Taste and aftertaste: coñac, strawberry, pineapple, violets, Citronella, nutmeg, pronounced sweetnees, malic acidity, creamy body, a long finish on the palate.
FERMENTATION
Cherries were strictly selected and fermented in GrainPro bags and tanks for 70 hours. We did a rotation of the tanks every 5 hours.
DRYING
After fermentation, the coffee is left in the silo for several hours and then sun-dried for 25 days. Subsequently, it is stored in a temperature-controlled warehouse at a temperature between 18°C and 19°C.
Farm
Shapingo
Temperature
15-21°C
Total Crop Area
17,56 ha
Rainfall
2200 mm/year
Process
X.O
Altitude
1752-1941 masl
Humidity
85-90%