Tasting Notes: frankincense, brown sugar, muscat grape
Detail Process: This lot was harvested on 14-Feb-2023 from our Estate #134, located on the southern side of Gesha Estates at an elevation of 1,360 meters, with a total area of 0.46 ha. Trees on this estate are six years old, a mature age for production and flavor. Processing for this coffee is a twist on the Criolic™ process and utilizes both leaves and cherries in the fermentation (Criolic Folio M) of 48 hours.
This coffee was dried for 31 days in the Red Room, three days as a single layer, then combined to dry at 3 cm depth and hand stirred throughout the day for an additional 28 days.