Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shock The cherries are then submerged

The cherries are then submerged in 200-liter plastic drums for a 24-hour fermentation period

It takes approximately 21 days for cherry to dry

Batian and Ruiru 11

Only recently have Guji coffees been distinguished from neighbouring Sidamo and Yirgacheffe producing areas

Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shock The cherries are then submergedOrigin : Costa Rica Region: West Valley Altitude: 1400 1700 meters above sea level Owner: Alejo Khale Castro Variety: Geisha Process: Anaerobic Tasting Notes: Juicy syrupy body with notes of cherry, cola, blackcurrant, hibiscus and tropical fruits At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jimnez in Costa Rica and Wilhelm Kahle in the