Careful selection of Geisha cherries at their optimal point of physiological ripeness is fundamental to ensure sweetness and consistency. An ozone disinfection process precedes fermentation, guaranteeing a contaminant-free environment. Following immediate depulping, a controlled anaerobic fermentation of 24 to 36 hours takes place in sealed tanks, with the inoculation of Lactobacillus to intensify the smoothness and sweet notes. A double thermal wash, starting with immersion in hot water at 48°C and culminating in a cold water shock at 4°C, seals the delicate aromatic compounds. Drying is carried out in a dehumidifier for 30 to 40 hours, ensuring a homogeneous and controlled moisture loss. Finally, the coffee is stabilized and hulled, being kept in a cool and controlled environment to preserve its exceptional freshness.
Careful selection of Geisha cherries at their optimal point of physiological ripeness is fundamental to ensure sweetness and consistency.
An ozone disinfection process precedes fermentation, guaranteeing a contaminant-free environment.
Following immediate depulping, a controlled anaerobic fermentation of 24 to 36 hours takes place in sealed tanks, with the inoculation of Lactobacillus to intensify the smoothness and sweet notes.
A double thermal wash, starting with immersion in hot water at 48°C and culminating in a cold water shock at 4°C, seals the delicate aromatic compounds.
Drying is carried out in a dehumidifier for 30 to 40 hours, ensuring a homogeneous and controlled moisture loss.
Finally, the coffee is stabilized and hulled, being kept in a cool and controlled environment to preserve its exceptional freshness.
