|Taste||Jasmine, passion fruit, lemongrass|
Rodriguez family - pioneers of specialty coffee in Bolivia
This geisha was washed and anaerobically fermentated for 96 hours in stainless tanks. Cherries were dried for two days in innovative air dryers at the temperature of 40°C to the final moister content of 11.5%. We could see this new way of drying in Panama as well.