gesha
Efrain Natural Gesha
This naturally processed Gesha offers vibrant, sweet, macerated fruits with a finish of spring florals.
Efrain Carhuallocllo Salvador owns the 4-hectare El Corazon farm in Peru's Chirinos district, situated at altitudes between 1,850 and 2,000 MASL. Recognised for his innovative farming methods, Efrain placed second in Peru's inaugural Cup of Excellence competition and has won multiple national awards. This Gesha undergoes a natural process starting with a 24-hour rest under shade, followed by drying on African beds under controlled temperature and humidity for up to 40 days. This extended drying period contributes to the coffee's complex and aromatic profile.
Recognised for his innovative farming methods, Efrain placed second in Peru's inaugural Cup of Excellence competition and has won multiple national awards. This Gesha undergoes a natural process starting with a 24-hour rest under shade, followed by drying on African beds under controlled temperature and humidity for up to 40 days. This extended drying period contributes to the coffee's complex and aromatic profile.
Store in a cool, dry place.
In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.
Once open we recommend using within 7 days.
This naturally processed Gesha offers vibrant, sweet, macerated fruits with a finish of spring florals.
Efrain Carhuallocllo Salvador owns the 4-hectare El Corazon farm in Peru's Chirinos district, situated at altitudes between 1,850 and 2,000 MASL. Recognised for his innovative farming methods, Efrain placed second in Peru's inaugural Cup of Excellence competition and has won multiple national awards. This Gesha undergoes a natural process starting with a 24-hour rest under shade, followed by drying on African beds under controlled temperature and humidity for up to 40 days. This extended drying period contributes to the coffee's complex and aromatic profile.
Recognised for his innovative farming methods, Efrain placed second in Peru's inaugural Cup of Excellence competition and has won multiple national awards. This Gesha undergoes a natural process starting with a 24-hour rest under shade, followed by drying on African beds under controlled temperature and humidity for up to 40 days. This extended drying period contributes to the coffee's complex and aromatic profile.
Store in a cool, dry place.
In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.
Once open we recommend using within 7 days.
