Lot GVA.RSV.4b: Oma Gesha 1931 Mossto Fermentation Natural

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. Whole coffee cherries 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 39 days.

Bags: 0
Weight: 132.28 lbs
Score: 91.5
Cupping notes: Perfumy aromatics featuring honeysuckle and black current. Flavor attributes of dried figs and red currants. Intense fruity sweetness with winey acidity. Aftertaste of honeydew, mandarin and toasted almonds.
Harvest Date: 12/17/2020
Varietal: Gesha 1931

Farm details

Top Performing District: Oma

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