Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shock this station sits at analtitude

this station sits at analtitude of 1950-2100 meters above sea level

floral and high notes and more are all boosted by the lengthened fermentation time

Hand picked ripen cherries are washed in natural spring water and real papaya fruits are used to ferment in an air tight bags for 72 hours

The cherries are then submerged in 200-liter plastic drums for a 24-hour fermentation period

Costa Rica Volcan Azul Reserve Geisha Anaerobic ESPRESSO thermal shock this station sits at analtitudeOrigin : Costa Rica Region: West Valley Altitude: 1400 1700 meters above sea level Owner: Alejo Khale Castro Variety: Geisha Process: Anaerobic Tasting Notes: Juicy syrupy body with notes of cherry, cola, blackcurrant, hibiscus and tropical fruits At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jimnez in Costa Rica and Wilhelm Kahle in the