Santa Cecilia Geisha - 72h Fermentation - Brasilien Espresso

Ein fruchtiger Geisha Kaffee aus Brasilien, spannendes Geschmacksexperiment durch Fermentierung. Das Geschmacksprofil wird durch die 72 Stunden anaerobe Fermentierung maßgeblich beeinflusst. Fruchtige Noten von Mango, Passionsfrucht und reifer Blaubeere sind das Resultat.

The Santa Cecilia Geisha, roasted by 19grams, represents a sophisticated intersection of rare genetics and modern processing. As a Geisha varietal, this coffee is often sought after for its distinct, tea-like elegance and complex aromatic profile. By utilizing a 72-hour anaerobic fermentation, the producers have pushed the boundaries of traditional Brazilian coffee production, aiming to amplify the inherent characteristics of the bean. Generally, anaerobic processing can introduce intense, fruit-forward acidity and a unique, wine-like body that distinguishes these lots from more conventional offerings.

In the cup, this specific lot presents vibrant notes of mango, passion fruit, and ripe blueberry. These flavors align with the bright, tropical spectrum often found on the flavor wheel when evaluating high-end, experimental lots. This coffee serves as a compelling example of how meticulous post-harvest techniques can transform the profile of a classic varietal, offering a sensory experience that is both bold and refined.