Gesha
The SCAA defines specialty raw coffee as coffee that has no primary defects, has no quakers, is properly dosed, and dried. Even in the cup, it is free of defects and impurities and has unmistakable properties. The coffee must be able to pass the grading and cupping test aspects.
Any coffee that scores more than 80 to 100 points in the cupping test is considered a specialty coffee
Process
Anaerobic lactic fermentation Maceration 240 hours, water from the taburiente caldera filtered in volcanic rock and ash from the volcano also contribute. Our coffees are brewed and monitored by professional processors.
Cultivating with Awareness:
The Art of Organic Coffee
Origin
La Palma
Variety
GESHA
Height
354 m
Description
Pink, Red Apple, Caramel, Panela
Recommendation
It develops very well with the preparation of Filter, such as Embolo, V60, Kalita etc...
Process
Anaerobic lactic fermentation Maceration 240 hours, water from the taburiente caldera filtered in volcanic rock and ash from the volcano also contribute. Our coffees are brewed and monitored by professional processors.
Cultivating with Awareness:
The Art of Organic Coffee
Origin
La Palma
Variety
GESHA
Height
354 m
Description
Pink, Red Apple, Caramel, Panela
Recommendation
It develops very well with the preparation of Filter, such as Embolo, V60, Kalita etc...
This is our coffee,
This is what we are
We are people who love a good project, and this is it. We are the first generation, and that is very important to us. Let’s create tradition!
