Lot GVA.4: 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 42 days.

Bags: 0
Weight: 264.55 lbs
Score: 90.06
Cupping notes: Delicate flavors of red fruit and berries wit a hint of peach. Bracing acidity of tangerine and berries. Supporting tones of cacao nips and dried fruit. Multi-faceted, deep sweetness from start to finish. Gratifying floral aftertaste.
Harvest Date: 12/14/2020
Varietal: Gesha 1931

Farm details

Top Performing District: Oma

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