Peru Faustino Flores Geisha

Coffee Story

This microlot is harvested selectively, all the beans with a Brix degree greater than 20 are
selected and a second selection is made to discard the overripe ones. After that, the cherries were fermented in hermetically sealed tanks for 24 hours for a greater concentration of sweetness and then they go to the pulping process. Once the pulp is separated from the
almonds, we carry out a second fermentation with the remains of mucilage for 48 more hours, completing the 76 hours of fermentation, always taking care of the climatic conditions and thus reaching the washing process with a solid parchment. In general, our microlots obtain double fermentation as a traditional process. Once this process is completed, we dry the coffee in a solar dryer and under shade for 20-25 days. Once these procedures are completed, we perform an analysis of the coffee in roasting and cupping to know the profile and confirm what we are looking for in our geishas.