Roast Date: 

Tastes Like: Apricot Juice, Mango, Honeysuckle

Origin: El Porvenir, Jaén, Cajamarca, Peru

Variety: Gesha

Producer: Simon Brown & Merlith Cruz

Elevation: 1950 - 2050 masl

Process:  Bioreactor + Mosto Anoxic Natural

Ripe cherries rinsed and floated in cold spring water to clean and reduce microbial load. Cherries fermented for 24 hours in stainless steel tanks with a proprietary mosto under natural pressure in an anoxic environment. Mosto derived from pulped landrace variety mucilage, cultured with sugar syrup and hops as a natural anti-microbial adjuvant to selectively promote yeast proliferation over bacterial growth. Post-fermentation cherries transferred to covered drying tents for 30 to 35 days of slow solar drying.