Lot GVA.RSV.1a: Oma Gesha 1931 Mossto Fermentation Honey

Coffee and cupping details


This coffee lot was produced by using the mossto anaerobic fermentation method, in collaboration with our friends from Santuario Project, Colombia. Pulped coffee beans were fermented in a fresh juice of compressed coffee beans, containing pulp and skin enzymes. After fermentation was complete, the coffee beans were dried under the shade on raised African beds for 25 days.

Bags: 0
Weight: 132.28 lbs
Score: 92.67
Cupping notes: Exceptional olfactory qualities featuring coffee blossom, jasmine and rose. Multi-layered sweetness of brown sugar, pineapple, canteloupe. Flavor notes of peach, nectarine, hibiscus. Silky mouthfeel and lingering flowery aftertaste.
Harvest Date: 12/24/2020
Varietal: Gesha 1931

Farm details

Top Performing District: Oma

Other info

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