The cherries were selected, they were subjected to fermentation in aerobic tanks for 24 hours, and then the were fermented for 120 hours in anaerobic tanks. After a few hours of drying, the cherries were rehydrated with Geisha mosto.
Drying Method:
The drying process lasted 240 hours at temperatures of 39° to 40°C.
Coffee details
Fragrance / Aroma:
Spice, nutmeg, brown sugar, and blackberry.
Flavour:
Raspberry, brown sugar, orange peel, rosé wine, lavender, velvety body, phosphoric, and effervescent acidity.
