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Natural
| Variety: | Geisha |
|---|---|
| Process: | Natural Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Natural Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Natural Double Fermentation |
| Variety: | Wush Wush |
|---|---|
| Process: | Natural Double Fermentation |
| Variety: | Wush Wush |
|---|---|
| Process: | Natural Double Fermentation |
| Variety: | Wush Wush |
|---|---|
| Process: | Natural Carbonic Fermentation |
Honey
| Variety: | Geisha |
|---|---|
| Process: | Honey Anaerobic Fermentation |
Washed
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation with Thermal Shock |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation with Thermal Shock |
| Score: | 89.5 |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Carbonic Fermentation |
| Score: | 90.5 |
| Variety: | Geisha |
|---|---|
| Process: | Washed Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Aerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Anaerobic Fermentation |
| Variety: | Geisha |
|---|---|
| Process: | Washed Double Fermentation |
| Score: | 93.5 |
Lots in this auction
Lot 8a: Primavera produced by Carlos Alberto Belalcazar and Raquel Lasso and La Bohemia from Nariño (cherry, mint, brown sugar)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
PRIMAVERA: The season after winter and before summer, in which vegetation begins to appear.
About this lot:
Geisha Washed from farm La Bohemia in Nariño with Anaerobic Fermentation
Anaerobic ...
Lot 8b: Perenne produced by Carlos Alberto Belalcazar and Raquel Lasso and La Bohemia from Nariño (cherry, mint, brown sugar)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
PERENNE: Lasting or existing for a long or apparently infinite time; enduring or continually recurring.
About this lot:
Geisha Washed from farm La Bohemia in Nariño with Anaerobic Fermentation ...
Lot 10: Arrebol produced by Domingo Torres - El Roble from North of Santander ( lime, lemongrass, intense floral)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
ARREBOL: Red color of the clouds illuminated by the rays of the sun.
About this lot:
Geisha Washed from farm El Roble in Norte de Santander with Aerobic Fermentation
Aerobic Fermentation: After ...
Lot 11: Sempiterno produced by Jorge Rojas - El Jardin from Tolima (apple, lime, eucalyptus)
Why this name?
SEMPITERNO: Lasting forever or a very long time.
About this lot:
Geisha Honey from farm El Jardin in Tolima with Anaerobic Fermentation
Anaerobic Fermentation: Anaerobic Fermentation in a closed tank for 72 hours. Later it is pulped.
Lot 12: Susurro produced by Jorge Rojas - El Jardin from Tolima (pineapple, peach, red plum)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
SUSURRO: A soft tone of voice; a whispered word or phrase.
About this lot:
Geisha Natural from farm El Jardin in Tolima with Double Fermentation
Double Fermentation: Fermented for 48 hours ...
Lot 13: Ojala produced by Jorge Rojas - El Jardin from Tolima (lemon, caramel, ripe cherry)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
OJALA: The desire for something to happen.
About this lot:
Geisha Washed from farm El Jardin in Tolima with Double Anaerobic Fermentation
Double Anaerobic Fermentation: First, an anaerobic ...
Lot 15: Acendrado produced by Diego Alejandro Sánchez - Los Pompos from Palestina (orange, cherry, brown sugar)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
ACENDRADO: Quality or conduct that is pure and has no defects.
About this lot:
Geisha Washed from farm Los Pompos in Huila with Double Fermentation
Double Fermentation: After harvest, it is ...
Lot 16a: Inmarcesible produced by Gildardo Gutierrez - Monteverde from Tolima (lime, malt, caramel)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
INMARCESIBLE: That which does not wither, which remains unchanged over time.
About this lot:
Wush Wush Natural from farm Monteverde in Tolima with Double Fermentation
Double Fermentation: Initially, ...
Lot 16b: Petricor produced by Gildardo Gutierrez - Monteverde from Tolima (lime, malt, caramel)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
PETRICOR: A pleasant smell that frequently accompanies the first rain after a long period of warm.
About this lot:
Wush Wush Natural from farm Monteverde in Tolima with Double Fermentation ...
Lot 17: Efervescencia produced by Sebastian Ramirez - Córcega from Quindio (mint, lemon, coffee blossom)
Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
EFERVESCENCIA: The property of forming bubbles: the action or process of effervescing.
About this lot:
Wush Wush Natural from farm Córcega in Quindio with Carbonic Fermentation
Carbonic Fermentation: ...
