Altieri Geisha Natural DFC ALE 131224

Average temperature
16.5-22.3 °C

Process
Dry Fermentation Cold

Flavour profile (cupped at origin)

Orchid-like, jasmine, pomarrosa. guava, pineapple, jasmine. juicy acidity, stone fruit lingering residual, great balance. 

SCA 92

About this lot

The coffee was harvested on January 9th, 2025. It was then transported to the farm's facilities in Alto Lino the following morning, where it underwent flotation to separate low-density cherries. Following this, it was placed on African beds in the drying greenhouse for its initial drying stage for 4 days, until reaching approximately 45% humidity.

The coffee was then placed in GrainPro bags for 2 days to complete the fermentation process with low humidity. Following fermentation, the coffee underwent a drying stage in the drying room at a constant temperature of 18 degrees Celsius and 50% humidity for 35 days.

Upon completion of the drying process, the coffee was moved to the warehouse for its resting period.