El Morito - Guatemala - Extended Fermentation Washed Gesha

Location: Jalapa department, Guatemala

Sweetness: ●●●●○
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Acidity: ●●●●○

More about the processing:

This exceptional Gesha is cultivated at 2300 meters above sea level and handpicked during the full moon to enhance the sugar concentration in the cherries.

After harvesting, the coffee is dry-pulped (without water) and fermented in concrete tanks, carefully shielded from light and heat. This controlled environment is maintained below 20°C for 120 hours, during which the coffee forms a dense “cake.” Once fermentation is complete, it is then broken apart and the beans are washed in channels to remove mucilage, then soaked in clean water for an additional 14 hours.

Drying takes place on open patios over 18 days. The parchment is turned every 20 minutes to ensure even, consistent drying and to preserve the clarity and elegance of this unique lot.

Roasted Coffee Beans (Ristede hele kaffebønner)