Specialty coffee shop

Popis kurzu

Carlos Montero grows his Geisha coffee trees at the farm La Pastore as high as possible. They do very well at 2000 metres above sea level, and coffee trees have a lot of time to produce and ripen cherries, which is slower than in lower altitudes. These trees are very young, this lot is the third harvest only. The natural processing gives this coffee amazing sweetness and aroma.

In the natural process, the cherries are first sorted. Unripe or defective ones are put aside and the ripe ones are spread on the raised African beds to be sun-dried. The cherries must be turned regularly to maintain uniform drying and prevent cherries from over-fermenting. Drying normally takes 3-6 weeks to reach the final moisture of 10-12 %.