Colombia Geisha Semi-Washed Filter

Colombia Geisha Semi-Washed Filter When a single Geisha lot from Panama broke price records at the 2005 Best of Panama competition, the world's coffee buyers went quietly mad for it and it never really came back down to earth. The question is what a Colombian producer with a serious interest in fermentation science does when he gets his hands on it. Jhon Samboni's answer is to ferment it twice. The cherries go into sealed tanks whole for 100 hours, before being pulped and returned for a further 30. It's a technique that compounds complexity rather than simply adds it — two distinct windows for microbial activity, each building on the last.