Lot EI02-01: Geisha Rubi Malawi (Yeast Lactic Fermentation)
GESHA RUBY -Carbonic Maceration Fermentation- EI02
Farm Name: El Injerto Estate
Certifications: Rain Forest Alliance and CARBON NEUTRAL
Coffee Name: Gesha Ruby Natural - Carbonic Maceration-
Lot #: EI02-01
Variety: MALAWI GESHA
Harvest date: February 17 2020
Brix: 21
Fermentation: 5 days Inox Tank.
Yeast: La Cima - LAL Cafe
History: This exotic and extravagant seed came directly from Malawi in the hands of a great friend of ours. The seed came in ashes as natives from Malawi use this method to preserve the seed for more time. This is smaller bean than traditional Gesha and the color when it rippens its like glow in the dark red, that is why the name Ruby Gesha. The plant is also a little smaller than the traditional Gesha.
Process: First trials using Inox Tanks to do some fermentation. In this one we left the coffee cherries for 5 days without water or applying any other gas. After the 3rd day we notice an increasein pressure due to the CO2 generated by the bean. We collect the juices and try them in other lot of coffee.
We learned that this process in this tanks produces a lactic fermentation.
Elevation: 1710 masl Avg. Temp: 13ºC to 26ºC
Rainfall: 1500 mm Average
Growing Region: Huehuetenango, Guatemala
Owner/Exporter: El Injerto S.A.
Mill: El Injerto
Drying Method: Mixed Method (patio and african beds)
Cupping Notes: You will fill the combination of methods in this coffee, of our traditional natural and the carbonic maceration in action. Deep notes of ripe pineapple with raspberry and blueberries; with a clean elegant lactic acidity. A very clean structured coffee with uncommon but very interesting flavors.
Coffee and cupping details
Boxes: | 4 |
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Weight: | 300 lbs |
Farm details
Farm Name: | El Injerto S.A. |
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Farmer Name: | Arturo Aguirre |
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