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.