colombia. letty gesha
Variety: gesha (letty)
Process: double anaerobic washed with thermal shock
Flavor impression: floral perfume, peach, strawberries, milk tea
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 75 days from roast
Letty is one of Finca El Paraíso’s gesha offerings that gives you the most unique and wildest sensoral experiences. Aroma is intense bursting with florality like flower essence and perfume. Fruit notes of peach and strawberries are lingering and creamy as if the fruits are melted in milky oolong tea.
It is produced by Diego Bermudez who is a multi award winning Colombian coffee producer of Finca El Paraíso. The exclusive technique used by Finca El Paraíso to develop its coffee profiles is the pioneer, and it is still the only farm to use yeast-mediated biocatalysis technique in coffee processing.
The process of this profile begins with ripe coffee cherries being de-pulped and fermented in wet processing with tropical yeast to increase fruity flavors, then the beans were washed with thermal shock. Washed coffees were dried in dehumidifier to preserve soft notes of the coffee and avoid over-oxidation.
Variety: gesha (letty)
Process: double anaerobic washed with thermal shock
Flavor impression: floral perfume, peach, strawberries, milk tea
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 75 days from roast
Letty is one of Finca El Paraíso’s gesha offerings that gives you the most unique and wildest sensoral experiences. Aroma is intense bursting with florality like flower essence and perfume. Fruit notes of peach and strawberries are lingering and creamy as if the fruits are melted in milky oolong tea.
It is produced by Diego Bermudez who is a multi award winning Colombian coffee producer of Finca El Paraíso. The exclusive technique used by Finca El Paraíso to develop its coffee profiles is the pioneer, and it is still the only farm to use yeast-mediated biocatalysis technique in coffee processing.
The process of this profile begins with ripe coffee cherries being de-pulped and fermented in wet processing with tropical yeast to increase fruity flavors, then the beans were washed with thermal shock. Washed coffees were dried in dehumidifier to preserve soft notes of the coffee and avoid over-oxidation.