Fermented for 24 hours in cherry prior to pulping, then fermented 42 hours in parchment, washed, and dried on raised beds for 15 days
Want to support women in coffee? Here is a cocktail you won’t want to miss, a geisha produced by María Omaira Mesa on her 5-acre farm called El Cuadradero. This lot is the first harvest from part of a farm that was renovated two and a half years ago. Only mature cherries are harvested and left to rest for 24 hours before depulping. Then the coffee is fermented for 42 hours and then washed but only once so that some of the mucilage remains on the parchment. The coffee is dried in the sun on raised beds from 7am to 11am and from 2pm to 4pm and moved every hour. After 15 days the coffee is finished drying and stored on wood pallets in jute bags.