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high in the Santa Bárbara region
The result is a wildly expressive profile with tropical energy and a syrupy body
Anaerobic natural: This type of coffee is produced by fermenting freshly harvested cherries in plastic barrels (anaerobic fermentation) for 84 hours
followed by 60 hours of anaerobic fermentation in whole cherry
Franceschi Gesha wholesale high in the Santa BárbaraFranceschi GW 38 Geisha Washed Origin: Paso Ancho, Volcn, PanamaProducer: Carlos Aguilera Franceschi & Jean Paul LangensteinFarm: FranceschiProcess: WashedVarietal: GeishaAltitude: 1,850 maslTasting Notes: lemon, orange blossom, black tea, honey, floral This coffee is a snapshot of place, grown on micro lots in the highlands of Paso Ancho, where third generation producer Carlos Aguilera Franceschi continues a legacy that began in the 1800s. After
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