Gertrudis Geisha
Tax included
In stock
Degassing notice
We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.
Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.
Hacienda Santa Gertrudis
Jose Luis Eguiguren
Geisha - Honey Process
Ecuador
世界的生産者であり、共通の友人でもあるPepe Jijonさんイチオシの農園。サンタ・へルトルディスは、コンペティション・スタイルのユニークで多様なセレクションで特によく知られています。このゲイシャはハニープロセスによって、幾層にも重なった複雑なフルーツフレーバーと、かなりはっきりとしたクラシック・ゲイシャのフレーバーを感じます。また、ハニープロセスは酸味を調整するために甘さとジューシーさをもたらし、リッチでまろやかな口当たりに仕上がっています。
One of the first coffees we've tried from Hacienda Santa Gertrudis, this geisha displays a complexity and layering of flavors that we don't typically find in geishas. With a rich and juicy mouthfeel, you can expect blueberry alongside a sweet yuzu citrus, with floral notes of jasmine and darjeeling. We really enjoy this sweeter geisha as it really is like if you took a classic geisha profile and just turned up the dial on sweetness.
Our tasting notes:
- blueberry, yuzu, jasmine, darjeeling
Area: Loja, Ecuador
Altitude: 1650 masl
Varietal: Geisha
Process: Honey