Tastes Like: Cherry Cola, Peach and Guava
Our good friend Alejo Castro Kahle has done it again with another Geisha coffee using his Warm Anaerobic fermentation technique. Originally brought from the Gesha region in Ethiopia to the Catie institute in Costa Rica in the 1950s. Alejo introduced this variety at Volcan Azul in 2012 and hasn't looked back since! The coffee has won numerous awards, including the presidential award in the Cup of Excellence, and has been used in World Barista Championships.
He describes the process like this: "We choose the right moment to start harvesting and then we separate floaters and wash the cherries before they go into the anaerobic tanks. In this case, we left the coffee in the fermentation tanks for 5 days, measuring temperature, brix content, acidity, and time. The difference with the Warm Anaerobic is that we expose the tanks to sunlight, so we get temperatures up to 25-30C. This makes for a faster fermentation process, which gives the coffee its unique flavor. After this, it was taken to the drying patio for 14 days and then 8 hours in a mechanical dryer."