Manhattan - El Triangulo

This Geisha gets its name from the plot where it is grown in Santa Lucia, Triangulo. The attention to quality and details starts there, where ripe blood-red Geisha cherries are picked. The cherries are then de-pulped and dry fermented in ceramic-tiled fermentation tanks for 36 hours. Post-fermentation, the parchment is washed and then transported to the raised beds inside a greenhouse. The greenhouse is designed to allow 50% shade, which allows for slow drying. Once dry, the coffee is moved to a warehouse where it is rested for at least one month. This step allows the humidity to homogenize in the beans. You can expect a washed geisha profile, with notes of lemon candy, jasmine and mandarin!