Gesha Village 2021 Auction Lot 4 Oma Gesha 1931 – Mossto Fermentation Natural

This coffee lot was produced by using the mossto anaerobic fermentation method, in collaboration with our friends from Santuario Project, Colombia. Whole coffee cherries were fermented in a fresh juice of compressed coffee beans, containing pulp and skin enzymes. After fermentation was complete, the coffee beans were dried under the shade on raised African beds for 39 days. Score: 91.5 Cupping notes: perfumy aromatics featuring honeysuckle and black current. Flavor attributes of dried figs and red currants. Intense fruity sweetness with winey acidity. Aftertaste of honeydew, mandarin and toasted almonds. Harvest Date: 12/17/2020 Varietal: Gesha 1931