Anaerobic Thermal Shock Washed-process beans — how the cherry is processed shapes the cup.
Colombia, Bruselas, Huila
A Gesha grown by Jhonatan Gasca at Finca Bella Vista in Bruselas, Huila, and roasted in Paris by KB Roasters. The thermal-shock anaerobic profile came from a rainy harvest when the whole lot had to come down at once — 30% half-ripe pinton cherries, 70% fully ripe.
