BOB BLACK LEONARDO GARRO GEISHA - Filter

About This Coffee

La Guaria Farm, located at an altitude of 1950 meters, in the Los Santos Tarrazú region and managed by Leonardo Garro, produces an exceptional Geisha through an anaerobic natural fermentation process. This microlot is hand-picked to select only the best coffee cherries. After harvesting, the beans are transported separately to the mill, where they are thoroughly washed to remove any impurities. Then, the beans are placed in a fermentation tank together with 13 carefully selected mucilages. Once sealed, the anaerobic fermentation process begins, which lasts 38 hours. Throughout this process, key characteristics such as temperature, time, Brix, pressure and movement are constantly monitored to ensure an optimal result. After fermentation, the excess mucilage is removed by washing, and the beans are transferred to greenhouses where they are dried for four days. During the drying process, any mucilage remaining on the surface is removed, preserving the quality and unique profile of the beans. In every sip, the coffee brings the specific notes of grapes and passion fruit. With an amazing sweetness, an intense body and a friendly acidity, this coffee offers a delicate experience.