This coffee is a Thermal Shock Gesha from Huila, Colombia, grown at 1600-1850 meters altitude. It is the Orange Gesha variety, processed using an innovative thermal shock method with yeast inoculation. The process involves a 62-hour fermentation with specific yeast strains, including washing at 45°C to create a thermal shock, followed by washing at 5°C to seal the fermentation. The coffee presents a bright cup profile with blood orange, yuzu, and mandarin notes.
