Finca Santa Barbara - Anaerobic Honey Process Geisha

Finca Santa Barbara - Jhon Samboni This geisha anaerobic honey lot comes to us from Santa Barbara, located around 2000 meters above sea level in Algeciras, Colombia. Jhon Samboni has owned this 32 hectare specialty coffee farm for 5 years. Jhon loves experimenting with different types of processing methods. He recently took a specialty coffee course on fermentation which has enabled him to produce anaerobic lots like this one. Geisha Anaerobic Honey Process To produce this anaerobic honey process Geisha, the cherries are first soaked in tanks for 5 days. The coffee is then put on raised beds for 20-30 days and develops a rich and complex profile with notes of berry and stone fruit. Finca Santa Barbara Anaerobic Honey Process Geisha - Light Roast Tasting Notes Details & Notes Varietal: Geisha Flavors: Cereal, Vanilla, Stone Fruit, Berry Body: Average Acidity: High Sweetness: Very High Process: Anaerobic Honey Location: Huila, Colombia Elevation: 1900 masl Roasting Notes M