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Son of Pepe Jijon
When the second fermentation phase is done
they took no small measures
This is an extra-light roast that we recommend to rest 30-40 days
Wilton Benitez - Colombia Geisha Anaerobic Yeast Inoculated Son of Pepe JijonImpressions: Floral, Herbal, Peach Candy, Citrus Process: Anaerobic Washed with Yeast Inoculation + Thermal Shock (Lot P 06) Producer: Wilton Benitez Variety: Geisha Altitude: 2100 MASL Region: Cauca Country: Colombia Farm: Granja Paraiso 92 200G In the cup we get an intense sweetness with big aromatics of florals and spices. We taste peach candies, tropical fruit, lavender, and cardamom. This coffee has a unique and special journey. It starts with
