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We always love to feature Jose’s washed geshas on our brew bar, as they are consistent in quality year on year, delivering a familiar yet elegant flavour experience.
For this lot GW2610, the cherries are first hand collected at the optimum maturation point and then hand selected. The cherries then go through an anaerobic process where they are pulped and dry fermented for 48 hours before being fully
hand-washed with mountain spring water. Once the coffee has been fully washed, it is dried on raised beds for 15 days.
We enjoy this coffee for its clean yet expressive flavours, of yellow peach, white tea and an elegant jasmine finish.
