Lot GW-06: LOS LAJONES GEISHA WASHED STONEWALL – C428

THIS LOT WAS HARVESTED VERY RED CHERRIES WITH AVERAGE 23 BRIX GRADES ON THE FRUITS AND PULPED BY HAND THE SAME DAY WITH A  VERY SMALL VOLUME OF WATER.

THIS SPECIAL LOT WAS DEVELOPED WITH MY SON GABRIEL WHO WAS PUSHING TO TRIED A WASHED PROCESSED BAMBU GEISHA LOT, SO WE DECIDED TO MADE A WASHED LOT USING ONLY 20 LITERS OF WATER TO PULP AND RECICLED THE WATER AND FRUIT JUICE AS THE LIQUID  SOLUTION TO ADDED TO THE ANAEROBIC FERMENTATION TANK FOR A PERIOD OF 48 HOURS. AFTER THIS WE HAND WASHED THE PARCHMENT  AND WE DECIDED MAKING A SECOND FERMENTATION PHASE IN THE FRUIT JUICE FOR A PERIOD OF 24 MORE HOURS BEFORE FINAL HAND  WASHING OF THE PARCHMENT AND MOVE THEM TO SUNDRIED IN THE AFRICAN BEDS FOR 28 DAYS.

THE SLOW SUNDRIED PROCESS OF 7 HOURS DAILY, MAKES THE PARCHMENT DRYING VERY SMOOTH AND SLOW, AVOIDING BREAKING THE  PARCHMENT DURING THE PROCESS.

WHEN THE WASHED PARCHMENT GOT 10% HUMIDITY WE STORAGE IT IN BLACK PLASTIC BAGS AND PROPILENE BAGS AT AVERAGE TEMPERATURE  BETWEEN 18 AND 20 GRADES CENTIGRADES, FOR A PERIOD OF 60 DAYS, BEFORE HULLING AND DRY MILLING THE LOT.

WE FOUND A VERY CLEAN FLORAL JAZMIN NOTES AND COMBINE WITH THE CHARACTERISTIC WASHED GEISHA CUP PROFILE, FULL OF  STONEFRUITS, SWEET FLORAL NOTES, CREAMY DELICATE CHOCOLATE BODY WITH A LONG SWEET INTENSE JAZMIN AND DRY PEACHES AND RED  BERRIES FINISHING.