Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shock Only recently have Guji coffees

Only recently have Guji coffees been distinguished from neighbouring Sidamo and Yirgacheffe producing areas

It takes approximately 21 days for cherry to dry

Hand picked ripen cherries are washed in natural spring water and real papaya fruits are used to ferment in an air tight bags for 72 hours

The cherries are then submerged in 200-liter plastic drums for a 24-hour fermentation period

This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee using clean water

Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shock Only recently have Guji coffeesOrigin : Costa Rica Region: West Valley Altitude: 1400 1700 meters above sea level Owner: Alejo Khale Castro Variety: Geisha Process: Anaerobic Tasting Notes: Juicy syrupy body with notes of cherry, cola, blackcurrant, hibiscus and tropical fruits At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jimnez in Costa Rica and Wilhelm Kahle in the