2023 Winning Italian Barista Geisha - Filter
We are so proud of our Head Barista Daniele Ricci taking the title this year at the Italian Barista Championship with 3 beautiful coffee from the same group of farmers, the Veci Project.
This one was used for his espresso.
In the cup, you will find a beautiful floral note of Orange Blossom, citrus and black tea finish. The most impressive in the cup is the tactile being so pleasant and silky.
After picking the ripest cherries and hand selecting them this Geisha variety passed through 96 hours fermentation in an anaerobic environment in cherries, then depulped and again 96 hours fermentation in sealed barrels with lactic bacteria inoculated from a previews geisha fermentation
The drying takes 8 days in parabolic dryer and 4 days intermittent mechanical dryer at 33 degrees celcius.
Honey Lactic fermentation