Lot GVA.RSV.7b: Shewa-Jibabu Gori Gesha Aerobic Fermentation Natural

Coffee and cupping details


This coffee lot is produced by fermenting freshly harvested coffee cherry in a subterranian concrete tank for 60 hours. The coffee cherry is then delivered to raised African beds and dried as Natural process in the sun for 25 days.

Bags: 0
Weight: 132.28 lbs
Score: 90.83
Cupping notes: Delicate aromatics of mildly fermented exotic fruit. Syrupy mouthfeel. Sweetness of almond butter and vanilla. Ripe strawberry-like acidity featuring refreshing notes of green grapes and lemon.
Harvest Date: 11/16/2020
Varietal: Gori Gesha

Farm details

Top Performing District: Shewa-Jibabu


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