DOBE_GEIS_060_095
Harvested in late February at Don Benjie’s estate, this batch of geisha cherries was depulped and fermented under 9 psi of pressure. Lunar Crush yeast, popular for its enhanced ability to bio transform thiols, was selected as inoculum to enhance the fruity qualities of the cup. To impact the fermentation dynamics, temperature gradually increased over time. Following this process, seeds remained in our drying facility for 21 days, until reaching the desirable moisture content.
1.
올해 월드챔피언이 로스트 오리진의 커피를 사용했습니다.
2.
작년 Best of Panama에서 수상했던 농장의 커피입니다.
3.
맥주의 최첨단 기술을 커피에 적용했습니다.
Country : Panama
Farmer : Don Benji, Lost Origin
Altitude : 1,500ml
Variety : Geisha
Process : Anaerobic Washed with Yeast
Roasting : Light
Note : 자스민 베르가못 오렌지 실키 슈퍼클린