Description
PERSONAL NOTES/FARM INFORMATION
Process Method-Natural
Altitude-1850 to 2100 MASL
If there ever was a time I could only have one coffee forever this would be it. With a superb balance of acidity and sweetness this makes me want more and more. Excellent black coffee. Wonderful with milk and flavors also.
FARM INFORMATION
Freshly picked cherries are delivered to the Gigesa washing station and immediately put into a “floatation tank” to separate lower quality cherries. The coffee is then left under shade for 3-5 hours to let the surface water dry off before ultimately being spread out on raised drying beds. The cherries are meticulously observed and agitated to ensure even drying and avoiding over-fermentation. The natural drying process at the Gigesa washing station typically lasts 15 to 18 days.
The end result is a cup full of cherry notes, tropical fruit and milk chocolate with a wine-like peppery finish and syrupy body. Delicious!
The Gigesa washing station is owned and operated by the Yonis family. As part of the quality control process, fresh cherries are floated in water to separate lower qualities before depulping. Traditional disc pulpers are used and the coffee is allowed at least 24 hours to ferment before being fully washed and set to dry on raised beds for 10-12 days on average. My suppliers have had the pleasure of working with Faysel since 2015 and the coffee never disappoints!
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