This coffee undergoes a meticulous process, driven by Andrés' passion for showcasing the bean’s purest profile and unlocking its full potential. Every step is carefully monitored to bring out the best in the Geisha variety. The cherries first undergo a 48-hour fermentation with beer yeast, enhancing oxidation and stabilizing the flavor. The process then continues in mucilage, with the pulp remaining attached for 24 hours, during which the beans are stirred every 3 to 4 hours to ensure even fermentation. Next, the beans enter a two-stage drying phase: the first seven days at a lower temperature, followed by an additional 2 to 3 weeks at a higher temperature until they reach 12% moisture. The result is an exceptionally sweet and creamy coffee, with notes of brown sugar, lavender, and apricot.
