Costa rica Hermanos Monges Geisha - Anaerobic (250g)
Costa rica Hermanos Monges Geisha - Anaerobic (250g)
Costa rica Hermanos Monges Geisha - Anaerobic (250g)
Costa rica Hermanos Monges Geisha - Anaerobic (250g)

Costa rica Hermanos Monges Geisha - Anaerobic (250g)

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FARM The coffee comes from the Pie San farm in the Leon Cortez micro-region, which it owns is Luis Alberto Monge Ureňa. The coffee processing plant is called La Lia and was founded in 2007. Luis Alberto loves to experiment with coffee processing. He became famous for his "cinnamon coffee" when he left ferment the coffee anaerobically and then dry it on the raised beds into which placed cinnamon. CULTIVATION The plantation was founded 6 years ago at an altitude of 1800 - 1900 m above sea level. Most of the plantation is covered with stony soil. Relative humidity in this place is around 70%. The average annual rainfall is 2000 mm per meter. VARIETY Geisha was discovered in the 1930s. It's native African a variety of coffee from the genus Arabica, which got its name from the city of Gesha in western Ethiopia. It is assumed that the variety also comes from this area. It is currently grown most in Costa Rica and also in Panama. The plant is rather taller. The yield from this variety is usually not high. The first harvest takes place after four years of growth. The grains of processed cherries are rather smaller compared to other varieties. State: Costa Rica region: Tarrazu district: San Francisco farmer / farm: Hermanos Monge Ureña / Pie San variety: Geisha processing: Black Honey Anaerobic harvest: 2020 altitude: 1800 - 19000 m.n.m taste: papaya, plum, strawberry tea


Our coffee was processed using the black honey - anaerobic method. Anaerobic the process is similar to the washed process, but the fermentation is carried out in full closed tanks deprived of oxygen. The grains are discarded within 24 hours of harvest peels.

Fermentation takes place in fermentation tanks from which it is pumped most of the air. After fermentation, the coffee is dried for an average of 20 days until the beans they do not have 11% humidity. The coffee itself dries in the shade. The whole process reduces the amount of water used and greatly speeds up coffee drying.


Coffee is very complex. You can find a lot of flavors and aromas in the taste. The variety of flavors is very well structured. It still maintains during cooling your intensity. High sweetness after ripe tropical fruits and plums is complemented by mild acidity with a touch of strawberry tea. The robust body and delicate fermented tones of this coffee have developed thanks to the anaerobic process. It is very reminiscent of naturally processed coffee from Ethiopia. All flavors are best developed if you prepare the coffee as filtered.

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