Jorge Rojas natural geisha

After floating, the cherries undergo a meticulous hand-sorting stage. Here unripe, overripe, or faulty cherries are removed to ensure only the best cherries move forward in the process. For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds. They are spread evenly in thin layers to allow for consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold. The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied.