Production Details

Considered the “jewel in the collection” from Sebastian Ramirez and “The Project El Placer,” this Gesha lot is harvested at a precise 95% ripeness level.

Advanced 144-Hour Fermentation:
The processing is meticulously controlled in three distinct phases:

• Phase 1 (48 hrs): Anaerobic fermentation in 200-liter tanks with CO2 injection at a constant 18°C.
• Phase 2 (48 hrs): Dry fermentation following depulping.
• Phase 3 (48 hrs): Full immersion in water with an oxygen pump.

Finally, the coffee is dried under a canopy for approximately 20 days at 40°C and 25% humidity. This results in an exceptionally complex, floral, and sweet cup with a juicy character and medium acidity.