We're really stoked to have our hands on the Rocky Mountain Geisha again this year and to be able to offer it online so you can try it too.
We first purchased it for our baristas to compete in the Brewers Cup and this hectic coffee is going to be the star of the show again this year.
If you've been waiting to try one of these experimental lots from Alan Hartmann (known for his super crazy fermentation periods), now's your chance!
My name has its origin by the Mountain called Cerro Punta, located in the district of Cerro Punta, Province of Chiriquí Panama owned and Managed by Alan Hartmann.
The Natural Geisha coffee was processed in anaerobic fermentation in water for 36 hours, then pulped and put into anaerobic fermentation for 5 days, in African beds for 12 days, then 6 days in rotary dryer at 30 Degrees.
Medium velvety body with red fruits, ripe cherries, peach, hint of milk chocolate, lingering mouthfeel with bergamot acidity.
|Balance - 8.5||Acidity - 8.5||Mouthfeel - 9|
|Aftertaste- 8.5||Flavour - 9||Aroma - 8|