Sebastian Ramirez White Honey CM Gesha

Notes: Fruit Loop, Tangerine, Citrus BlossomOrigin: Quindío, ColombiaProducer: Sebastian Ramire...

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The cherries are collected and sorted to ensure that 95% of them are ripe and 5% are semi-ripe. The beans then undergo anaerobic fermentation in 200-liter tanks at a constant temperature of 18°C, with CO2 injection and submersion in water with an oxygen pump for 48 hours. After fermentation, the beans undergo a two-phase drying process, which is carefully controlled and slowed down using shade netting. Finally, the beans are packaged in Grain-Pro bags and stabilized for 15 days.  \u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e"}

Notes: Fruit Loop, Tangerine, Citrus Blossom
Origin: Quindío, Colombia
Producer: Sebastian Ramirez
Farm: El Placer
Process: White Honey CM
Altitude: 1750-2000 MASL
Variety: Gesha

The Geisha White Honey CM coffee beans are processed with great care and attention to detail. The cherries are collected and sorted to ensure that 95% of them are ripe and 5% are semi-ripe. The beans then undergo anaerobic fermentation in 200-liter tanks at a constant temperature of 18°C, with CO2 injection and submersion in water with an oxygen pump for 48 hours. After fermentation, the beans undergo a two-phase drying process, which is carefully controlled and slowed down using shade netting. Finally, the beans are packaged in Grain-Pro bags and stabilized for 15 days.

Sebastian Ramirez White Honey CM Gesha

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