Santa Cecilia Geisha - 48h Carbonic Maceration - Brasilien Filter

Ein typischer Geisha-Kaffee, angebaut in Brasilien, mit einem klassisch-floralen Geschmacksprofil. Durch die besondere Fermentierung erhält er fruchtige Noten von Himbeere und Steinfrüchten mit angenehmen leicht-bitteren Noten die an Puer Tee erinnern.

Beim Cuppen kamen Himbeere, Hibiskus und Pu'er Tee heraus.

The Santa Cecilia Geisha, roasted by 19grams, represents a sophisticated intersection of rare genetics and modern processing. As a Geisha varietal, this coffee is widely prized in the specialty industry for its characteristic floral aromatics and tea-like clarity. By applying a 48-hour carbonic maceration to this specific lot from Brasilien, the roaster has amplified the profile, resulting in distinct notes of raspberry, stone fruits, puer tea, and hibiscus.

While traditional washed coffees often highlight the inherent qualities of the bean, experimental fermentation techniques like carbonic maceration can introduce complex, wine-like acidity and heightened fruit intensity. To better understand how these specific descriptors align with broader sensory categories, enthusiasts can consult the flavor wheel. This coffee serves as a compelling example of how meticulous post-harvest handling can elevate a celebrated varietal, offering a nuanced cup that balances delicate floral elegance with the vibrant, fruit-forward characteristics typical of controlled anaerobic environments.