Lot GN-18: LAS BRUJAS GEISHA NATURAL KOTOWA FARMS

Coffee and cupping details

Description:

For Anaerobic process we place the beans in a sealed container inoculated with the yeast at 16°C for 5 days for a fermentation without oxygen. Then we place the beans the for drying in a shaded African bed for around 15 days until the coffee is down to 25 % humidity.  Then we place the beans in the sun for final drying.  Then we place the beans again in the African bed but now in the sun for the final drying.

After drying, we place all beans in a resting facility for at least 4 months with controlled air temperature of 16°C and a relative humidity of 65% to ensure the correct environment for the resting and intaking of the flavors of the drying process.

Boxes: 2
Weight: 100 lbs

Farm details

Description:

Duncan is on the eastern slope of the Baru Volcano. This creates a special microclimate where the farm gets Pacific rain from May to Dec and also a bit of Atlantic in the month of Jan-Feb. Duncan is at 1750m but being closer to the continental divide the temperatures can be lower than in other similar altitudes, lowering to around 12°C  at night. Duncan is in the eastern slope which is normally very sunny and dry because is more windy due to the Atlantic influence.  Coffee on this side of the mountain tend to do well because of the relatively drier microclimates. They have very deep root system that can absorb water even in drier conditions allowing for more concentration of sugars. This condition can produce the deep fruit flavor.

Farmer Name: RICARDO KOYNER
Processing Method: Extended fermentation in slow drying condition

Other info

Please read the terms & conditions before you bid on this item.

Preview image
Click on Images to Enlarge Preview image Preview image Preview image Preview image Preview image