Finca La Salsa Washed Geisha

A Geisha from La Salsa farm (El Cedral, Santa Bárbara, Honduras) produced by Benjamin Paz Muñoz at 1650m. The coffee was depulped, floated, and fermented for 42 hours in a sealed (anaerobic) tank, then dried on shaded raised beds and stored frozen. Tasting notes include tangerine, black tea, nectarine, orange zest and dark chocolate; the lot is prepared for filter brewing.