Colombia Sebastian Gomez Lactic Geisha Natural
Grown by Sebastian Gomez at Finca La Divsa
This coffee was picked following a strict ripeness criteria and hand sorted. Cherries were left to ferment inside plastic tanks for 36 hours at 23 degrees celsius. Afterwards left to dry on raised beds below 35 degrees celsius until ideal moisture content was achieved.
|Farm||Finca La Divsa
|Proc. Method||Natural Lactic
．Whole Bean Coffee: 200g
・Current stock within 14 days of roasting or reserve for the next batch.